If I could include an audio clip to advertise this recipe, it would be the soundtrack of my husband eating it…all your standard “mmm”s and “oh my god”s but with quadruple the enthusiasm. I guess you could say this recipe was a win in my apartment…
This one actually came to me on a hand-written recipe card given to me at my bridal shower by one of my lovely bridesmaids, Mallory. It has amazing peanut and coconut flavors that are just to die for and it is very filling. I made it almost exactly according to the original recipe, just added a couple tiny things.
There has been some controversy in past years over whether peanut butter is good or bad for you. According to an article in the Harvard Heart Letter, peanut butter is healthy! It gets a bad wrap for containing saturated fat, but the article emphasizes that it is not the presence of saturated fat that makes a food unhealthy, but the balance between its saturated and unsaturated fat content – the ratio of fats in peanut butter is akin to that of olive oil! In fact, the article states “Over the years, numerous studies have shown that people who regularly include nuts or peanut butter in their diets are less likely to develop heart disease or type 2 diabetes than those who rarely eat nuts.” Like anything though, it should be eaten in moderation – same as the coconut milk, which contains saturated fats. Basically, this is not a recipe that you should cook all the time but it is definitely worth making as a treat every now and then!
This recipe takes only about 30 minutes to prepare and will feed 2 hungry people with some leftovers…you might be able to stretch it to 4 people but that would just never happen in our house – we like our food!
- 1 can light coconut milk, DIVIDED
- 1 cup water
- 1/2 tsp salt
- 1 cup rice
- 3 Tbsp creamy peanut butter (or chunky if you like more texture)
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp sesame oil
- 2 large chicken breasts, cut into small chunks
- Optional Ingredients: 3 Tbsp chopped up peanuts, 2 Tbsp chopped green onion, red pepper flakes (if you like it spicy)
- Bring 1 cup of the coconut milk (not the whole can!), water, and salt to a boil. Stir in rice, cover and reduce heat to low and simmer about 20 minutes until liquid is absorbed.
- Whisk remaining coconut milk, peanut butter, and soy sauce until blended.
- Heat sesame oil in large skillet for 2 minutes on medium. Add chicken chunks and stir fry until browned. Cook, covered, stirring occasionally for about 10 minutes.
- Add peanut butter mixture and bring to a boil. [Optional: add in chopped peanuts, green onion, and red pepper if you’d like – I added the peanuts and onion but I don’t like things spicy so I left out the red pepper…up to you and your personal preference!] Cook, stirring occasionally, for 3 minutes.
- Serve over the coconut rice.