Coconut Peanut Bowl with Chicken

Total Time:
5 hr 10 min
4 hr 20 min
50 min

4 servings

  • 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
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    Weeknight Cooking

    Not what you're looking for? Try:

    Peanut Noodle Bowls with Chicken

    Recipe courtesy of Food Network Kitchen