Peanut Chicken + Coconut Rice - Sivan

Peanut Chicken + coconut rice

We all love an easy dinner so thought it was time to bring back some recipes. I haven’t actually posted any new recipes since moving into the new house almost 2 years ago (!!!). Feels good to be back in the kitchen and cooking my own meals rather than depending solely on take-out. This type of meal is my favorite because while it’s homemade, it still includes some store-bought elements that makes it super easy and quick. I’m just at a point where if there’s a more convenient option, I’m going for it (ie: pre-peeled garlic, jarred sauce, diced onions, etc.).

This recipe calls for peanut sauce and my personal favorite is this Vietnamese one I buy at Whole Foods – the one I linked is $24 so don’t buy that LOL. Take a quick trip to Whole Foods instead (unless you’re THAT lazy and rich).¬† I’m sure just about any peanut simmer sauce will get the job done though.

I’ll spare you the spiel and get straight into it. There’s nothing worse than a blog post that turns into a novel when it’s just supposed to be a recipe, am I right?! I’m assuming you guys won’t even be reading this part LOL so I’ll shut up now.

 

 

Peanut Chicken + Coconut Rice

 

  • 4 Skinless + Boneless chicken breasts
  • 1 Jar Peanut Sauce
  • 1-2 Zucchini, sliced
  • 1 Can Coconut Milk
  • 2 Cups Rice
  • Coconut Oil
  • Black Sesame Seeds
  • Cilantro (optional)
  1. Cook your rice either on the stove or a rice maker using the coconut milk instead of water. I like to put the rice and coconut milk into a small saucepan and cook on the stove.
  2. Head coconut oil in a pan on medium heat and add your chicken breasts.
  3. Once they are browned, add your zucchini slices and cook for 2 minutes.
  4. Pour the whole jar of peanut sauce over your chicken and zucchini and lower heat to simmer.
  5. Simmer for a about 5-7 minutes, covered.
  6. Serve your chicken and veggie over a bed of coconut rice and sprinkle with sesame seeds. Garnish with a fresh sprig of cilantro.

VINEGAR CUCUMBER SIDE:

  1. Add 2 parts vinegar, 1 part water.
  2. Add 2-3 tspns sugar.
  3. Soak your cucumbers for at least an hour.
  4. Sprinkle some red pepper flakes for added kick.

*Tip: Sometimes I like my cucumbers¬†super vinegar-y so I add more. It’s totally preference so just play with it.