Tasty Turkey Thai
Day 3 of Crock-Pot Week, and it is time to spice things up a bit! We have already made a Breakfast Casserole in the crock-pot, enjoyed an award-winning Cranberry Bread Pudding dessert from the slow cooker, and now for an easy dinner that will have you coming back for seconds. I love that this recipe for Tasty Turkey Thai is served over noodles. It has become one of my go-to dinners!
1-1/2 pounds turkey tenderloins, cut into 3/4-inch pieces
1 red bell pepper, cut into strips
1-1/4 cups low sodium chicken or turkey broth, divided
1/4 cup soy sauce
2 large cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 Tablespoons cornstarch
3 green onions, sliced diagonally into 1/2-inch pieces
1/3 cup chunky-style peanut butter
12 ounces vermicelli or thin spaghetti, cooked and drained
3/4 cup peanuts, chopped
3/4 cup cilantro, chopped
1. In a 5 or 6 quart crock-pot, place turkey, red pepper strips, 1 cup of the chicken broth, soy sauce, garlic, red pepper flakes, and salt. Cover and cook on low heat for 3 hours.
2. Turn crock-pot to high. Mix cornstarch with remaining 1/4 cup of chicken broth; add to crock-pot along with the green onions, and peanut butter. Mix well and cover pot. Cook for 30 minutes more or until the sauce is thickened and the turkey is cooked through. Stir well. Serve over the hot, cooked vermicelli. Sprinkle with peanuts and cilantro and serve. Serves 6.
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