blume and grow

(Serves 3)

Ingredients

•    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

Directions

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 allrecipies.com.  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