Directions for: Thai Chicken from the Big Cook
Ingredients
16 lb(s) boneless, cubed chicken
6 cup sliced carrots, fresh or frozen
4 cup onion, cut in chunks
16 cup red or yellow bell pepper, cut in strips
5 Tbsp cornstarch
1-1/2 cup soy sauce
16 clove garlic, minced
cup lemon juice
2 cup chili sauce
1 cup molasses
1 cup apple cider vinegar
3 Tbsp brown sugar
4 cup salted peanuts
8 large zipper bags and 8 medium zipper bags
Directions
1. Label each bag as such: "Thai Chicken -- slow cooker 4 to 5 hours on high or 6 to 8 hours on low. Stir-fry -- stir-fry until meat is white. Add peanuts just before serving." Put two pounds (one kilogram) of chicken into each large zipper bag.
2. Place even amounts of carrots, onion and bell peppers into each bag of chicken. Combine remaining ingredients except the peanuts.
3. Stir well and then pour an even amount into each bag of chicken. Remove excess air, seal bags and freeze.
4. Thaw in the fridge for one to two days before you want to make this recipe.
5. Put peanuts into medium zipper bag. Staple to top of large bag taking care not to puncture the bag and cause a leak.
6. Hints: Stir-fry is our favourite way to prepare this. The carrots, onions and peppers stay crisp and flavourful.
7. Serving Suggestions: Try serving this dish with steam-fried noodles. To be considerate of those who may not like peanuts, you can place the peanuts on the table in a separate dish, allowing individuals to add as many or as few as they like.