Coconut Peanut Bowl with Chicken |
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Prep Time: 260 Minutes Cook Time: 50 Minutes |
Ready In: 310 Minutes Servings: 4 |
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Ingredients:
2/3 cup pineapple juice |
2/3 cup lite soy sauce |
2 tablespoons brown sugar |
4 (5 to 6 ounce) chicken breasts, boneless and skinless. |
6 cups water, plus 4 cups for cooking the rice, and 2 cups for the vegetables |
3 lemongrass stalks, peeled and coarsely chopped |
2 ounces fresh ginger, peeled and thinly sliced |
5 kaffir lime leaves |
1 lemon, cut in half |
7 ounces lite coconut milk |
4 tablespoons peanut butter, creamy natural or reduced fat natural |
4 ounces sugar |
1/2 lime, juiced |
1 1/2 tablespoon corn starch |
2 cups brown rice, medium grain |
1/2 teaspoon salt |
3 carrots, peeled and julienned |
1 red bell pepper, julienned |
1 cup pearl onions, peeled and cleaned |
1/2 cup snow pea pods or sugar snap peas |
1/2 cup peas, fresh or frozen |
1 ounce cilantro |
1/4 cup chopped peanuts |
Directions:
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.
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