When You Don’t Really Want Chicken Recipe

Staring into an open refrigerator didn't help me much yesterday. I knew there was chicken inside that I had on the menu to cook. I just didn't feel like chicken. Actually I just didn't feel like cooking. Coach Dean does most of the cooking yet I take over a few days a week. Today was my day and chicken was supposed to be on the menu. Yuck. 

I am sure that has happened to you at times too. Since I couldn't change my fate about a chicken dinner, I decided to change my mind. I spent a few minutes decided what type of food I was in the mood for and then went to my cookbook. I love Thai food and Mexican food. Probably because both have a bit of spicy hot to them. I went with Thai. 

I'm going to post the recipe as it is written but hang onto your hats because I changed it up drastically. Here's the original. Which by the way is fantastic, I just didn't have crockpot time yesterday. 

Chicken Pad Thai

  • 2 pound chicken thighs, skinless you can also use chicken breasts
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 2 Tablespoon sunflower seed butter, (Sunbutter)
  • 1 tbsp. coconut aminos
  • 2 tsp. of fish sauce
  • 2 tsp. ground ginger (or 1 tbsp. freshly minced ginger)
  • 2 clove garlic
  • 1 bunch green onion
  • 1 tsp. cayenne pepper
  • 1 tsp. red pepper flakes
  • 2 zucchini
  • 1 carrot
  • Salt & pepper
  • 1 tbsp Chopped cashews
  • 1 teaspoon cilantro, chopped

Season the chicken with salt and pepper and a little bit of the cayenne pepper and ginger. Add coconut milk and chicken stock to a crockpot and stir well. Add sunflower seed butter, coconut aminos, fish sauce, ginger, garlic, 2 chopped green onions, cayenne pepper, and red pepper. Stir well until sunflower seed butter is completely dissolved. Place chicken breasts or thighs into the base liquid.Using a spiral slicer turn the zucchinis into veggie noodles, and shred your carrots in a food processor. Toss the zucchini noodles and carrots together to mix them well. Place these on top of the chicken in the slow cooker. The goal is for them to be steamed, not stewed.Cook for 3.5 to 4 hours on low if you are using a 4-quart slow cooker. Cook for 5 to 6 hours on low if you are using a 6-quart slow cooker. To serve, place veggie noodles on each plate and top with . chicken, then garnish with green onions, chopped cilantro, and chopped cashews.


All good stuff right?


Now here is what I did instead. 

Coach Nancy's Chicken Pad Thai (Take 2)

  • 2 pound chicken thighs, (skin on bone in)
  • 1 cup coconut milk
  • 2 Tablespoon sunflower seed butter, (Sunbutter)
  • 1 tbsp. coconut aminos
  • 2 tsp. of fish sauce
  •  1 tbsp. freshly minced ginger (2 tsp. ground ginger)
  • 2 clove garlic
  • 1 bunch green onion
  • 1 tsp. red pepper flakes
  • 2 zucchini
  • 1 carrot
  • Salt & pepper
  • 1 tbsp Chopped cashews


Place the chicken in a 9 x9 cooking dish. Add the coconut milk, sunflower seed butter, coconut aminos, fish sauce, ginger, garlic, 2 chopped green onions, and red pepper flakes. Stir well until sunflower seed butter is completely dissolved. Bake in an oven preheated to 375 until temperature reaches 160. (about an hour)

Using a vegetable peeler turn the zucchinis and carrot into veggie noodles. Toss the zucchini noodles and carrots together to mix them well. Don't use the inner soft seedy area of the squash. Sauté the veggie strips in a pan heated to medium with melted coconut oil for about 3 minutes until soft. I used the recipe for Vegetable Fettuccine as the base for the Chicken Pad Thai.

To serve, place veggie noodles on each plate and top with chicken. Garnish with green onions and chopped cashews.

I loved the new take on this recipe for one reason, I liked how the skin on the chicken crisped up and the flavor from the liquid it was in stood out. It was a bonus how sensational it looks in the picture.

Enjoy good food,

Coach Nancy

I have different Chicken Thai recipes. Click here for one that uses broccoli slaw and lime juice. 

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