Another of the “Chicken Dump” recipes. Made according to the posted recipe and it was actually quite bland and “flat” If I were to make it again I would add Sriracha, Salt and serve it with wedges of fresh Lime and a sprinkling of Cilantro which I have added to the list of ingredients below
For the side of Rice I used Rice Vinegar to give it a bit of a Sushi taste (sushi is rice NOT fish) and folded in shredded Carrot since the dish seems to be going for a Thai/Vietnamese flavor profile.
In a bowl mix together the Vegetable Oil, Soy Sauce, Peanut butter, Ketchup, Salt and Sriacha
Place the Chicken Breasts in the bottom of a crock pot and pour the sauce over the top.
Cook on low for 4-6 Hours
Serve with a sprinling of chopped Cilantro and Lime wedges to squeeze over the top
"Sushi" Rice Risotto
Place the Onion, Rice, Vinegar and Stock in a pan and bring to a boil. Turn the heat down and cover. Cook for 18 minutes
Remove the cover and fold in the shredded Carrots. Leave on the heat uncovered for another 3 minutes
Stir in the Cheese blend and serve