Tuesday, June 9, 2009

Thai Peanut Chicken


1 cup salsa
½ cup creamy peanut butter
¼ cup soy sauce
¼ cup lime juice
½ can light coconut milk (other half for rice)
1 tsp cumin
1 lb chicken breast
1 tbsp fresh ginger

Combine in slow cooker, and cook on low six hours.


1 cup light coconut milk (half can)
1 cup broth
1 cup short grain brown rice
¼ cup lime juice
1 tsp cumin
1 tsp ginger
¼ tsp cayenne
1 cup frozen green peas

Combine ingredients (except peas) over high heat and bring to a boil. Reduce to low and cook 40 minutes. Thaw peas and combine with rice for the last 10 minutes.