Kate's Peanut Chicken...
Cook, cool, and cut into bite size pieces several boneless chicken breasts. You can use leftover chicken if it isn't strongly seasoned. I usually toss severalof the Tyson breasts in a 9x13 covered tightly with foil and cook them untildone at 350 or so earlier in the day. You can add salt and pepper.
Put rice on to cook. I use jasmine rice and toss in a couple of spoonfuls ofvirgin coconut oil for flavor, but any rice will do.
Mix together in a saucepan:
1 can of coconut milk
1/2 cup peanut butter
1/2 cup vinegar
1/2 cup soy sauce or Bragg's liquid aminos
1/4 cup brown sugar
1/2 - 1 t ginger
1/8 t red pepper if desired(couple cloves garlic if desired if you aren't Lisa LOL)
Heat until mixed and bubbly and then add chicken.
While sauce heats, chop some green onions and cucumber. These are best ice cold.
To serve, scoop rice onto each plate and top with chicken and sauce. Top liberally with onions, cucumbers, and lots of salted cocktail peanuts.
If we serve this for the family, I put each component on the table individuallyand don't add the chicken to the sauce. Some children like it the way Idescribed while others prefer their own combo or prefer to have the plainchicken, the rice with some butter and salt, and the cucumbers and peanuts intheir own piles. Can't have our food touching LOL.
This is very versatile. You can double it or triple it. You can go light orheavy on the meat. You can freeze the sauce with or without the chicken. Iusually make a big double batch, serve it just for Jeff and I for date night andfreeze two more dinner's worth. That gives me two date nights where all I haveto do is cook rice and chop cukes and green onions. :-)
I really liked this! It was different than what I normally serve but everyone enjoyed having something new. I can't wait to serve this to my dh tonight!