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Peanut Chicken + Coconut Rice

What you need

  • 4 Skinless + Boneless chicken breasts
  • 1 Jar Peanut Sauce
  • 1-2 Zucchini, sliced
  • 1 Can Coconut Milk
  • 2 Cups Rice
  • Coconut Oil organic
  • Black Sesame Seeds
  • Cilantro (optional)
Prep Time 20 mins
Cook Time 20 mins
Servings 4

What to do

  • 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.
  • Head coconut oil in a pan on medium heat and add your chicken breasts.
  • Once they are browned, add your zucchini slices and cook for 2 minutes.
  • Pour the whole jar of peanut sauce over your chicken and zucchini and lower heat to simmer.
  • Simmer for about 5-7 minutes, covered.
  • 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

  • Add 2 parts vinegar, 1 part water.
  • Add 2-3 tspns sugar.
  • Soak your cucumbers for at least an hour.
  • 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.
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