Recipe courtesy of Michael Moorman

Coconut Peanut Bowl with Chicken

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  • Total: 5 hr 10 min
  • Prep: 4 hr 20 min
  • Cook: 50 min
  • Yield: 4 servings
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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


  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.