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Ingredients
| turkey breasts: 1.5 lbs (uncooked, cut into 3/4 inch pieces) |
| red sweet peppers: 1 whole pepper (cut into short, thin strips) |
| soy sauce: 1/4 cup |
| chicken broth: 1 1/4 cups (divided use) |
| garlic: 3 cloves (minced) |
| salt: 1/4 tsp |
| cornstarch: 2 Tbl |
| peanut butter: 1/3 cup (chunky or smooth, but NOT natural-style) |
| dried cilantro (coriander): 3/4 cup (chopped) |
Thai Turkey & Noodles
Credit: www.ifood.tv
User rating:
in your slow cooker
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
Additional ingredients: 3/4 teaspoon crushed red pepper flakes 3 green onions, cut into 1/2 inch pieces 12 oz hot cooked vermicelli pasta
Place turkey, red bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on LOW for 3 hours.
Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth.
Turn crock pot to HIGH. Stir in green onions, peanut butter and cornstarch mixture.
Cover and cook on HIGH for 30 minutes or until sauce is thickened and turkey is no longer pink in center. Stir well.
Serve over vermicelli.
Sprinkle with peanuts and cilantro.