Thursday, January 17, 2008

Thai Chicken with Pear Salsa

I got a fantastic cook book for Christmas from my sister in law. It is a compilation of recipes that a woman in her ward, who is a phenomenal cook, passed around. I have been trying them out over the past couple of weeks. This one is so easy and good. It can be made with or without the fruity salsa. I also added one of the cookbook's salads (also pictured) to the meal.

1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 tsp. vinegar
4 cloves garlic, minced
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
4 frozen boneless chicken breasts

Combine the first 8 ingredients. Put chicken in crock pot and add the sauce. Cook over low heat for 4-5 hours, shredding chicken with a fork when it is tender. Serve over rice or noddles with pear salsa.

PEAR SALSA:
1 cup chopped fresh fruit (pears, peaches or mangos)
1 cup chopped, seeded cucumber
2 TBSP sliced green onion
2 TBSP snipped cilantro
1 TBSP sugar
1 TBSP salad oil
1 TBSP vinegar

Combine ingredients in a bowl. Chill for 1-2 hours before serving.

2 comments:

Teah said...

Hey! I made this last night. DELISH! The salsa was just perfect to lighten up the dish. I'd probably make it with a slightly lighter sauce next time...the peanuts were very...heavy. Maybe more water?

Laura said...

I thought this was DELICIOUS! I loved the rich sauce, especially with the fruit salsa. The leftover salsa was even good the next day with tortilla chips. This is a definite keeper. :)