Coconut Peanut Bowl With Chicken Recipes

THAI PEANUT CHICKEN

Steps:

• Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
• Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

CHICKEN IN COCONUT PEANUT SAUCE

Steps:

• In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

THAI COCONUT PEANUT CHICKEN

Steps:

• For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
• Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
• Remove from heat and cover, if will continue to thicken off the heat.
• To prepare the chicken:.
• Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
• While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
• Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
• Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
• Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
• Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
• Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
• You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

CARIBBEAN CHICKEN BOWLS WITH COCONUT RICE

Steps:

• Add the ⅓ cup olive oil, lime juice, garlic, ginger, maple syrup, salt and pepper to a small bowl. Whisk to combine.
• Add the chicken to a large ziplock plastic bag and pour in the majority of the marinade, reserving about ¼ cup for later. Seal the bag and use your fingers to mix everything together.
• Transfer the chicken to the refrigerator and let sit for 25 minutes.
• When the chicken is done marinating, set a large nonstick skillet over medium / medium high heat. Add in the remaining 2 tablespoons olive oil (if you used the pan for the veggies and it still has some oil, you can add a bit less).
• Add the chicken to the pan (shake off the excess marinade first) and sear for about 3 to 4 minutes, until lightly browned and the chicken releases easily. Flip the chicken pieces over and cook for an additional 3 to 5 minutes, or until browned and the internal temperature registers 165ºF.
• Remove from the pan and allow to rest for about 10 minutes before slicing (or you can cut into chunks).
• While the chicken is marinating, add the rice, coconut milk, water and salt to a medium saucepan.
• Bring the mixture to a boil, give it a stir, then cover and turn down the heat to medium-low / low. Let simmer for about 30 to 40 minutes, or until the water is absorbed and the rice is tender.
• Turn off the heat and let stand for 5 to 10 minutes untouched. Fluff the rice with a fork and stir in the fresh cilantro.
• Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion, both peppers, the salt and pepper. Cook for about 5 to 7 minutes, until crisp tender.
• Remove to a bowl and cover loosely to keep warm (use this same skillet to cook the chicken!).
• Scoop some of the coconut rice into a bowl. Top with some of the chicken, the sauteed veggies, some pineapple and avocado. Drizzle with a touch of the reserved lime vinaigrette. Serve with the plantain chips and lime wedges, if desired.

COCONUT PEANUT BOWL WITH CHICKEN

Steps:

• 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.