Peanut Chicken over Coconut Rice
An easy chicken dish with zing and punch from lime and chili over creamy coconut rice! Steamed green beans finished with salt, pepper & a squeeze of lime makes a nice accompaniment.
Serves: 2 Prep & Cooking Time: 30 minutes
Ingredients
3/4 cup lite coconut milk
1/2 cup chicken broth
1 tsp salt
1/2 teaspoon chopped fresh ginger
two Locust Point Farms All Natural skinless boneless chicken breasts (approx. .5 -.75 lb. each)
olive oil
salt & pepper
juice & zest from 2 limes
4 cloves of garlic, chopped
2 heaped Tbsps peanut butter
1/2 cup chicken broth
1.5 tsps chili sauce/Sriracha of choice
Instructions
Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1/2 cup water, coconut milk, chicken broth, salt and ginger. Cover, and place over medium-high heat. Bring liquid to a boil, then reduce and simmer until liquid has been absorbed and rice is tender, about 15 minutes. Add a little more coconut milk if rice is too dry.
Score the chicken breasts in a criss-cross pattern on 1 side about 1/3 of the way into the flesh, rub with 1 tablespoon of olive oil, a pinch of salt and black pepper and the grated zest of 1 lime. Set your oven broiler on at med-high and position the first rack about 6 in. from the heating element.
In a bowl mix together the juice from 1½ limes, the peanut butter and garlic and loosen with enough broth to give you a spoonable consistency. Mix the chili sauce/Sriracha through the peanut butter sauce and adjust seasoning to taste.
Place the scored side of the chicken down in a non-stick ovenproof frying pan and heat the chicken on medium-high heat, without turning over until browned;
Flip the chicken over, sprinkle salt & pepper over top, and spoon over 1/2 the sauce. Transfer to the oven and place under the broiler for about 5 minutes or until cooked through and the edges start getting browned.
Drizzle with 1 teaspoon of extra virgin olive oil, top with the remaining sauce and sprinkle the remaining lime zest and roasted peanuts over top. Serve over the rice with lime wedges, for squeezing over the chicken.