Happy New Year friends! I know, I know, it’s been awhile since I last posted… I’ll be honest with you all, between the picture taking, the uploading, creating new content, and posting; blogging can be a ton of work! I think I got stuck after my last couple of posts. I was always worrying that if I didn’t have enough pictures, or if my recipes were too simple, you all wouldn’t want to keep coming back to Lifesabeacham.com… but then I realized, that’s what life is, right? Life is a simple recipe to look forward to making on a week night, life is the sweet sale you scored online after the holidays, life is binge watching Making a Murderer and being equally as happy as if you’d gone out and hit the town. Life for us 20 somethings isn’t always so glamorous, and so I’ve dedicated my New Year’s resolution to you all: I’ll blog the simple things. The stuff you all can head on over to my blog for to spice up your week, and remember to enjoy the simple things.
All that being said, what could be more simple than a crockpot recipe to try one night this week? Did anyone get one for christmas and panic? This post is for you my friend… you now officially have the recipe for Thai chicken noodle bowls with peanut sauce and spicy Siracha slaw. YAAAS.
INGREDIENTS: Go to the grocery store…. and pick up the following:
4 chicken breasts
For the sauce:
1/4 cup gluten free soy sauce (regular is fine if you’re not gf)
1/4 cup natural peanut butter
2 TBSP honey
1/2 cup light coconut milk (this is canned, you’re welcome)
1 1/4 TSP ground ginger (this is in the spice aisle)
1/2 teaspoon garlic, minced
1 TSP cornstarch
For the slaw:
1/2 cup plain nonfat greek yogurt
1 TBSP (or more if you’re like me) Siracha
1 head napa cabbage (google like me to find it amongst the cabbage) roughly chopped, about 4 cups
1/2 cup fresh cilantro roughly chopped
We picked up Annie Chun’s gluten free brown rice noodles… they are pretty self explanatory, boil and drain. They are also a little healthier than a regular noodle, word.
Take thy soy sauce, honey, and peanut butter, measure out into a microwave safe bowl and microwave for 1 minute. Whisk this interesting looking concoction together until the peanut butter is well mixed with the rest of the ingredients. Then whisk in coconut milk, ground ginger, and garlic.
After the 4 hours are up, snatch some sauce from the crockpot and mix in a bowl with 1 TSP of cornstarch. Place that back into the crockpot and whisk to incorporate. This is purely to thicken the peanut sauce your chicken is bathing in. Cook additional 45 mins.
During that 45 mins, chop your cabbage and cilantro. In a bowl, combine cabbage, cilantro, greek yogurt, Siracha, and salt.
Once your 45 mins are up, pull your chicken breasts out of the crockpot, and into a dish that you can use to shred your chicken. I use two forks and pull the breasts apart that way. They’ve been cooking long enough that the chicken should pull apart easily.
+/- to this recipe:
+ toast peanuts to be extra fancy
+ sub quinoa instead of noodles to be cooler than me
– skip slaw to decrease prep, I still recommend throwing some Siracha on top though
If you try this recipe, let me know in the comments below! 4 chicken breasts should leave you with plenty of leftovers, and as long as you don’t combine the chicken with the slaw, you’ll have plenty of sandwich and salad material for the next couple of days. Een-yoy!
This recipe was inspired by foodfaithfitness.com’s recipe I found on pinterest