Spicy Thai Chicken

Winner, winner chicken dinner!  This was delish.  We didn't even eat it the night I made it, we had it for lunch and dinner the next day.  It was really yummy!

Spicy Thai Chicken

Time: 6 hours

Ingredients:

• 1 (16oz) bottle Asian-style sesame dressing
• 1 Tbs Thai chili paste (or more to taste)
• 1 Tbs ginger garlic paste
• 2 Tbs peanut butter
• 6 pieces chicken

1. Stir together all of the ingredients and place into a slow cooker.
2. Set the cooker on low and cook 4-6 hours until tender.  *I used frozen chicken and cooked for 8 hours (my workday, hehe).

Ramen Noodle Salad

Time: 8 or more hours
*I made this the night before so it would be good and chilled.

Ingredients:

• 4 (3oz) packages chicken flavored ramen noodles
• 1 C diced celery
• 1 (8oz) can water chestnuts, drained and sliced
• 1/2 red onion, diced
• 1/2 green bell pepper, diced
• 4 oz frozen green peas
• 1 C mayo

1. Break noodles and cook as directed on package.  Drain and rinse noodles under cold water.
2. In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
3. Prepare the dressing by whisking together the mayo and ramen noodle seasoning mix.  Pour over noodle mixture and toss until well coated.  Refrigerate until chilled and serve (overnight is best).