Thai Chicken and Coconut Rice with Snow Peas

I love making quick and easy dinners and this is one of this. By the time the chicken is done the rice is finished. The only changes I made where boiling the peas separate instead of cooking with the rice so you would have that nice green pop of color on the plate. I would also add a lot of seasoning because it turned out a little bland for my taste. Otherwise the rice was nice and creamy and the sauce was pretty good.


Thai Chicken and Coconut Rice with Snow Peas

(Adapted from a magazine)

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Thai Chicken:
2 medium skinless, boneless chicken breast halves
1 teaspoon canola oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup unsweetened light coconut milk
2 tablespoons snipped fresh cilantro
1 tablespoon peanut butter
1/4 teaspoon crushed red pepper
1 tablespoon chopped dry-roasted peanuts (optional)

Sprinkle chicken with 1/8 teaspoon salt. In a medium skillet, heat oil over medium-high heat. Add chicken, reduce heat to medium.

Cook 8 to 12minutes or until chicken is no longer pink, turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm. Add ginger and garlic to skillet; cook 30 seconds or until fragrant. In a small bowl, whisk together coconut milk, 1 tablespoon of the cilantro, the peanut butter, 1/4 teaspoon black pepper, and crushed red pepper.

Add mixture to skillet. Cook and stir over medium-high heat until bubbly. Serve chicken, sliced, over Coconut Rice with Snow Peas. Top chicken with coconut sauce. Sprinkle with remaining 1 tablespoon cilantro and, if desired, peanuts.

Coconut Rice with Snow Peas:
1/3 cup unsweetened light coconut milk
1/4 cup uncooked long grain rice
3/4 cup 2 inch bias-sliced fresh snow peas

In a small saucepan, combine 1/3 cup water, coconut milk, uncooked rice, and 1/8 teaspoon salt.

Bring to boiling; reduce heat. Simmer, covered, 15 minutes.

Place pea pods to top of rice. Cover and cook about 5 minutes more or until rice and vegetables are nearly tender; there may still be some liquid. Remove from heat; let stand, covered, 5 minutes. Serve with Thai Chicken.