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Gluten Free Thai Chicken

October 28, 2011

6 skinless, boneless chicken breast halves – cut into strips

1 large bell pepper (or more) – any color – seeded and sliced into strips

1 large onion (or more), sliced into strips

1/2 cup chicken broth

1/4 cup gluten free soy sauce

1 tablespoon ground cumin

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

salt and pepper to taste

2 tablespoons cornstarch

2/3 cup natural peanut butter

1 tablespoon gluten free soy sauce

1/4 cup lime juice

3 green onions, chopped

1/4 cup chopped fresh cilantro

1/2 cup chopped roasted peanuts

Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.

Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.

Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

Here’s what makes me giddy about this recipe. It’s a great one to make ahead and freeze.  Make ahead meal + crockpot = insanely awesome.  Absolutely true!  Put the chicken, bell pepper, onion, broth, 1/4 c soy sauce, cumin, garlic, red pepper flakes salt & pepper into a gallon freezer bag.  Put the corn starch, peanut butter, 1 tablespoon soy sauce and lime juice into a sandwich zipper bag and put that on top of the ingredients in the gallon size bag; seal and freeze.  Move from freezer to refrigerator the night before you’re going to cook it. In the morning, put the main ingredients into the crockpot and set on low, putting the sandwich bag back into the refrigerator until the last 30 minutes or so of cooking time.  Follow the remaining cooking directions.  Voila!

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