Clean Thai Peanut Chicken and Sesame Shiritake Noodles

So I’m still eating clean.  For now.  And I feel fantastic!  I’ve lost a little bit of weight and a lot of inches.  It probably helps that I cut out all my weaknesses (wine and cheese were the hardest), but so far, I’ve had wonderful self control.  I even fed my children pizza and ice cream sundaes tonight and didn’t even sneak a bite!

One of the clean recipes I tried out the other day was this one:  http://advocarerunner.blogspot.com/2013/11/best-recipe-ever-and-sunday-sentiments.html.  I’d heard so much about this Thai Peanut chicken that I definitely wanted to try it.  I made a few ever so slight modifications, just based on what I had on hand and it turned out fantastic!  I served it over some sesame shiritake noodles and the entire family devoured it!

Start by layering onions, peppers and chicken in the crock pot.

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In a small bowl, peanut butter, water, lime juice, liquid aminos, cumin, curry powder, and crushed red pepper.

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Pour over chicken, bell peppers, and onions.  Cook on low for 3-4 hours.

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When you are almost ready to eat, make the shiritake noodles.  Start by draining your noodles.

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In a medium bowl, make the dressing.  Mix liquid aminos, rice vinegar, and sesame oil.

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In a skillet with a tablespoon of olive oil, saute shiritake noodles until heated through.

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Add to the dressing and toss to coat noodles.

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Garnish with green onions.

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Serve with Thai Peanut chicken.

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Recipe:

For the chicken:
2 lbs boneless, skinless chicken breasts – cut into pieces
1 medium onion
1 red bell pepper
1/2 cup natural creamy peanut butter
1 cup water
juice of 1 lime
1/3 cup liquid aminos (or low sodium soy sauce)
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon crushed red pepper

For the noodles:
16 oz shiritake noodles
1/3 cup liquid aminos (or low sodium soy sauce)
1/4 cup rice vinegar
2 Tablespoons sesame oil

green onions and cilantro to garnish

In the crockpot, layer onions, bell peppers, and chicken breast.  In a small bowl, combine peanut butter, water, lime juice, liquid aminos, cumin, curry, and crushed red pepper.  Pour mixture over the chicken, onions, and peppers.  Cook on low for 3-4 hours.  When you are almost ready to eat, make the noodles.  Drain the shiritake noodles.  In a frying pan, saute noodles until heated through.  Meanwhile, in a bowl, combine liquid aminos, rice vinegar and sesame oil.  When the noodles are hot, add to the dressing and toss to coat.  Serve with the peanut chicken and garnish with green onions and cilantro.

Enjoy!

Caroline