"Peanut" Sauce. Except I used soynut butter instead of peanut butter. It was simple, quick and delicious. It's savory, a little sweet and a little spicy. Tommy loved it, which is great especially since I made a big batch.
Chicken in "Peanut" Sauce
3 lbs frozen chicken tenderloins
1/2 cup gluten free soy sauce
1/2 cup soynut butter
1/4 cup apple cider vinegar
1/4 cup honey
1 Tbsp minced garlic
2 tsp smoked paprika
2 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
4 cups sliced sweet baby peppers
2 apples, cored and julienned
1. Combine all ingredients except for chicken, sweet peppers and apples in a bowl.
2. Place chicken in the bottom of a crock pot. Pour sauce over top.
3. Cover and cook on low for 3 hours.
4. Stir in the sweet peppers and apple.
5. Cook on low for 1 hour. Serve over cooked millet.
Cooked Millet
1 cup hulled millet
2 14.5 oz cans chicken broth
1. Run your fingers through the millet to look for any little rocks.
2. Toast the millet in a small pot over medium heat. Cook for a few minutes stirring frequently so that it doesn't burn.
3. Stir in the chicken broth. Cover and reduce heat to low. Simmer for 30 minutes.
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