Ingredients Jump to Instructions ↓

  1. 2/3 cup pineapple juice

  2. 2/3 cup lite soy sauce

  3. 2 tablespoons brown sugar

  4. 4 (5 to 6 ounce) chicken breasts, boneless and skinless.

  5. 6 cups water, plus

  6. 4 cups for cooking the rice, and 2 cups for the vegetables

  7. 3 lemongrass stalks, peeled and coarsely chopped

  8. 2 ounces fresh ginger , peeled and thinly sliced

  9. 5 kaffir lime leaves

  10. 1 lemon, cut in half

  11. 7 ounces lite coconut milk

  12. 4 tablespoons peanut butter, creamy natural or reduced fat natural

  13. 4 ounces sugar

  14. 1/2 lime, juiced

  15. 1 1/2 tablespoon corn starch

  16. 2 cups brown rice, medium grain

  17. 1/2 teaspoon salt

  18. 3 carrots, peeled and julienned

  19. 1 red bell pepper, julienned

  20. 1 cup pearl onions, peeled and cleaned

  21. 1/2 cup snow pea pods or sugar snap peas

  22. 1/2 cup peas, fresh or frozen

  23. 1 ounce cilantro

  24. 1/4 cup chopped peanuts

Instructions Jump to Ingredients ↑

  1. Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce , and brown sugar. Clean and trim chicken. Place in marinade and marinate for 4 hours or overnight. Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves. Squeeze the lemon into the pan and add the 2 rinds into the pot. Bring to a boil and reduce to medium heat. Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half. Remove from heat, strain through a fine strainer into a medium 4-quart saucepan. Set aside 1/2 cup of the liquid and chill. Whisk the coconut milk, peanut butter , sugar, and lime juice into the strained liquid. Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan. Bring to a low boil, remove from heat and set aside. Brown Rice: In a 3-quart saucepan , bring 4 cups water to a boil and add rice and salt. Return to boil , reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes. Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown. Remove and slice breasts on the bias. Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper . Steam for 2 to 3 minutes until vegetables are ' al dente .' Add pea pods and peas. Steam for 1 minute. Assembly: Place 1 cup of rice in center of plate/bowl. Top with vegetables and chicken, placing pea pods on top. Top with 1 (4-ounce) ladles of hot coconut peanut sauce. Garnish with cilantro and peanut pieces.


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