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Categories:
garlic ginger chicken breasts black pepper salt vegetable oil rice fluid Coconut Milk natural peanut butter white vinegar soy sauce brown sugar red chili flakes lime cilantro
Viewed: 36 - Published at: a year agoIngredients
- 2 cloves Garlic
- 2 strips Ginger
- 3/4 pounds Boneless, Skinless Chicken Breasts
- 3 dashes Black Pepper
- 3 dashes Seasoning Salt
- 1 Tablespoon Vegetable Oil
- 1 cup Rice
- 14 ounces, fluid Coconut Milk
- 1/4 cups Natural Peanut Butter
- 2 Tablespoons White Vinegar
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Brown Sugar
- 1/2 teaspoons Red Chili Flakes
- 1 whole Lime
- 1/4 cups Cilantro, Chopped
Method
- 1.
- Mince garlic and peel and grate ginger 2.
- Cut up chicken into small pieces.
- Season with a few dashes of black pepper and seasoning salt.
- 3.
- Place 1 tablespoon of oil in a large pot and heat over medium heat.
- Add garlic and ginger.
- Saute for about 2 minutes.
- 4.
- Add chicken to pot and cook until browned, around 7-10 minutes.
- 5.
- Start cooking rice according to package instructions.
- 6.
- Turn the heat on the pot with the chicken mixture down to medium-low and add the coconut milk and peanut butter.
- Stir gently to combine until relatively smooth.
- 7.
- Add white vinegar, soy sauce, brown sugar, red chili flakes, and juice from half of the lime.
- Stir to combine and heat through, about 10 minutes.
- 8.
- While sauce and chicken are cooking, chop cilantro.
- 9.
- Plate rice top it with sauce and chicken, and top with cilantro.
- Enjoy!
- *Note: To make it spicier, add a few dashes of cayenne or red pepper.
- To make it taste less like peanut butter, add another tablespoon of vinegar.
- Adapted from Budget Bytes.
