Recipe courtesy of Michael Moorman
Coconut Peanut Bowl with Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2074
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 379
- Dietary Fiber
- 12
- Sugar
- 46
- Protein
- 76
- Cholesterol
- 114
- Sodium
- 1976
- Total: 5 hr 10 min
- Prep: 4 hr 20 min
- Cook: 50 min
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
- 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.