Friday, February 28, 2014

Thai Chicken and Orange Glazed Carrots

Thai Chicken over Rice ( I make up two recipes at a time - cook one and put the ingredients in freezer bags for the second meal.  Then it is a quick setup to throw it all in the crock pot frozen and cook while I am at work)

1 1/2 lb boneless, skinless chicken thighs
1/2 red bell pepper, sliced
1/2 medium onion, sliced
1/2 can coconut milk (about 7/8 cup)
3/4 cup fat free chicken broth
1 tbsp curry powder
1/8 tsp crushed red pepper
1/8 tsp salt
2 garlic cloves, minced

Place all ingredients in a 3 - 4 quart crock pot. 
Cover and cook on Low 5 to 6 hours or until chicken is done. 
Remove chicken and vegetables, breaking up large pieces of chicken. 
Pour the sauce in a medium saucepan and bring to a boil.  Mix about 1 tbsp of corn starch into 1/4 cup cold water.  Pour into the boiling sauce and cook until thickened, stirring constantly. 
Spoon the chicken mixture over rice and cover with the sauce.  
I got 6 servings by serving lots of sauce to flavor the rice.

Orange Glazed Carrots - there were very good with the spicy chicken
1 1/2 lb baby carrots - if they are large, cut lengthwise into half or fourths
1 tsp orange zest
2 tbsp margarine
1/3 cup packed brown sugar

Place about an inch of water in a large skillet and add the carrots.  The carrots should be covered.  Bring to a boil and cook 10 minutes or until tender-crisp. Using a colander/strainer, drain the carrots and discard the water. 
Return the skillet to the heat and add the remaining ingredients.  Cook until the margarine is melted and mixed with the brown sugar. 
Return the carrots to the skillet and stir to coat.   6 servings

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