Monday, July 11, 2011

*thai peanut chicken*

(Serves 3)


•    1 cups uncooked white rice
•    1 1/2 cups good-quality coconut milk, plus a dash more
•    1 1/4 cups water
•    1/2 tsp. coconut oil, OR vegetable oil
•    3 tablespoons soy sauce
•    2 tablespoons creamy peanut butter
•    2 teaspoons white wine vinegar
•    1/4 teaspoon cayenne pepper
•    3 tablespoons olive oil
•    2 skinless, boneless chicken breast halves - cut into thin strips
•    1 1/2 tablespoons chopped garlic
•    1 tablespoon chopped fresh ginger root
•    1/2 cup chopped green onions
•    ½ of a sliced red bell pepper
•    1 cup of chopped cabbage
•    ½ cup of shredded carrots
•    ½ cup of sugar snap peas
•    1/4 cup unsalted dry-roasted peanuts chopped into small pieces


1.    Start with preparing the coconut rice.  Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  • Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  • Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
2.    While waiting for rice to simmer start prepping your chopped ingredients.
3.    Check rice after about 10 minutes…..
  • To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
  • Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company! 
  • When ready to serve, remove the lid and fluff rice with a fork or chopsticks.

4.    Once your chopped ingredients are ready, in a small bowl, stir together the soy sauce, peanut butter, vinegar, dash of coconut milk and cayenne pepper. Set aside.
5.    Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
6.    Reduce heat to medium, and add green onion, cabbage, carrots, red bell pepper, sugar snap peas, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until vegetables are tender, and chicken is cooked through. Serve over coconut rice.

I have been really enjoying Thai food lately, so I decided to make one of my favorite dishes at home last week.  It's recipe I modified from  It was soooo yummy (sorry I had trouble getting a good photo.....this one doesn't do it justice)!!!  If you decide to try it, I hope you like  <3 Carrie


  1. That looks so good! I might try that for dinner tonight and substitute the chicken with some tofu. Happy Tuesday :)

  2. thank you for the sweet sweet coment on my engagement photos! It was my first time doing, planning, decorating, participating in a photo shoot and it was magical!

  3. looks sooo good!! We need to hangout again soon :) im done working first week of august!!