So I’ve gotten a bit behind in my blogging because I had a big event happen this weekend: I performed my master’s recital!! So my mom was in town and then I’ve been exhausted since performing, but I recognize that it’s time to be blogging again 🙂 This particular recipe is the perfect one to come back with. I had been dying to try this and it was absolutely worth the wait. After seeing Budget Bytes post about it on her website, Facebook, and Pinterest, and seeing the picture pop up everywhere, I knew this was a “must” recipe and one that should be made immediately. Well since I have been so busy preparing for my recital, I haven’t been helping Will out in the kitchen all that much. And by “all that much,” I actually mean not at all. So each week, he planned our recipes for the upcoming week and I didn’t get to remind him about this recipe. Well, finally I remembered and I am SO glad I did!
Chicken in Peanut Sauce. The most heavenly combination of chicken and peanut that ever existed. The results of making this recipe were creamy and amazing each night we ate it. There is just something so satisfying about coconut milk combined with peanut butter-it is astonishing what it tastes like!
Cooking Notes: We didn’t have any cilantro on hand, so we skipped out on that, but otherwise, we stuck to the original, perfect recipe.
Chicken in Peanut Sauce (adapted from Budget Bytes; serves 4)
2 cloves garlic
2 inches fresh ginger, grated
1 tbsp veggie oil
1 lb. chicken breast
1 can coconut milk
1/2 cup natural peanut butter
1 tbsp soy sauce
1 tbsp brown sugar
1/2 tsp sriracha
1 medium lime
4 cups cooked jasmine rice
Begin cooking your rice. Then begin your sauce by mincing the garlic and peeling/grating the ginger into a skillet or pot. Saute both in veggie oil over medium heat for about 2 minutes or until they are soft and fragrant. Cut the chicken into small pieces (about one inch), then add to the pot. Saute until lightly browned and cooked through, about 10 minutes.
Turn the heat down to medium-low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half the lime. Stir to combine and heat through (about 10 minutes). When ready, scoop one cup of jasmine rice into bowls, then top with chicken and sauce!