Coconut Peanut Bowl with Chicken

  4.5 – 2 reviews  • Poultry
Total: 5 hr 10 min
Prep: 4 hr 20 min
Cook: 50 min
Yield: 4 servings
Total: 5 hr 10 min
Prep: 4 hr 20 min
Cook: 50 min
Yield: 4 servings

Ingredients

  1. 2/3 cup pineapple juice
  2. 2/3 cup lite soy sauce
  3. 2 tablespoons brown sugar
  4. 4 (5 to 6 ounce) chicken breasts, boneless and skinless.
  5. 6 cups water, plus 4 cups for cooking the rice, and 2 cups for the vegetables
  6. 3 lemongrass stalks, peeled and coarsely chopped
  7. 2 ounces fresh ginger, peeled and thinly sliced
  8. 5 kaffir lime leaves
  9. 1 lemon, cut in half
  10. 7 ounces lite coconut milk
  11. 4 tablespoons peanut butter, creamy natural or reduced fat natural
  12. 4 ounces sugar
  13. 1/2 lime, juiced
  14. 1 1/2 tablespoon corn starch
  15. 2 cups brown rice, medium grain
  16. 1/2 teaspoon salt
  17. 3 carrots, peeled and julienned
  18. 1 red bell pepper, julienned
  19. 1 cup pearl onions, peeled and cleaned
  20. 1/2 cup snow pea pods or sugar snap peas
  21. 1/2 cup peas, fresh or frozen
  22. 1 ounce cilantro
  23. 1/4 cup chopped peanuts

Instructions

  1. Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce, and brown sugar. Clean and trim chicken. Place in marinade and marinate for 4 hours or overnight.
  2. Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves. Squeeze the lemon into the pan and add the 2 rinds into the pot. Bring to a boil and reduce to medium heat. Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half. Remove from heat, strain through a fine strainer into a medium 4-quart saucepan. Set aside 1/2 cup of the liquid and chill.
  3. Whisk the coconut milk, peanut butter, sugar, and lime juice into the strained liquid. Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan. Bring to a low boil, remove from heat and set aside.
  4. Brown Rice: In a 3-quart saucepan, bring 4 cups water to a boil and add rice and salt. Return to boil, reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes.
  5. Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown. Remove and slice breasts on the bias.
  6. Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper. Steam for 2 to 3 minutes until vegetables are ‘al dente.’ Add pea pods and peas. Steam for 1 minute.
  7. Assembly: Place 1 cup of rice in center of plate/bowl. Top with vegetables and chicken, placing pea pods on top. Top with 1 (4-ounce) ladles of hot coconut peanut sauce. Garnish with cilantro and peanut pieces.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 2074
Total Fat 26 g
Saturated Fat 7 g
Carbohydrates 379 g
Dietary Fiber 12 g
Sugar 46 g
Protein 76 g
Cholesterol 114 mg
Sodium 1976 mg
Serving Size 1 of 4 servings
Calories 2074
Total Fat 26 g
Saturated Fat 7 g
Carbohydrates 379 g
Dietary Fiber 12 g
Sugar 46 g
Protein 76 g
Cholesterol 114 mg
Sodium 1976 mg

Reviews

David Taylor
This was really delicious! I used half the soy sauce, omitted the salt, doubled the lime and added only 2 tablespoons of the sugar.
Molly Williamson
This is a very good dish! I had to roast the chicken longer due to my dish to cook thoroughly, but it wasn’t a big deal. Very yummy!! Reheats well too if you have leftovers.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top