TUESDAY’S HEALTHY FUEL RECIPE: THAI CHICKEN
This is one of my all-time favorites. My “go-to” meal when company’s coming over. The one I freeze and take to a friend who needs an extra meal. The one that gets rave reviews, but only takes a few minutes to prepare. It tastes good, freezes well, and provides some flavor variety. And, it delivers the spicy nutrients healthy athletes can use for overall health and a fiery metabolism:
Recipe of the week: Thai Chicken or Thai Tofu
8 Organic Chicken Thighs
¾ Cup fresh or jarred Salsa
1/3 Cup natural Peanut Butter
3 Tbsp Lime Juice
1 ½ Tbsp Lite Soy Sauce
1 ½ tsp Fresh Ginger Root, minced or grated
¼ cup water
½ Cup Peanuts, chopped
2 Tbsp Fresh Cilantro
Fresh Chili Peppers, chopped (optional)
Instructions: (prep: 10 minutes, cook in Crockpot: 8-9 hours)
- Place chicken in 3 ½ to 6 quart crock pot. Mix remaining ingredients except peanuts, cilantro, and optional chili peppers; pour over chicken.
- Cover and cook on low heat setting 8-9 hours or until juice of chicken is no longer pink in thickest part of centers. Remove chicken from cooker, using slotted spoon, place on serving platter or individual plates.
- Spoon sauce over chicken. Sprinkle with peanuts, cilantro, and optional chili peppers.
- Serve with Sautéed Vegetables.
Spices are the spice of life?!?
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