| Peanut
sauce, easier than you might think
By Shannon K. Johnson
March 20, 2009 | Thai food is one
of my favorite types of food. So, I decided to take
a little bit of the Thai restaurant and bring it to
my ill-equipped college kitchen.
One of my favorite recipes is chicken
with coconut peanut sauce and rice.
I learned this recipe in an aisle
of the supermarket from another shopper. So if your
ever feeling uninspired you should wander around Smith's
and you may encounter this mysterious woman.
I was looking at peanut butter and
talking to myself, the fact that she talked to me while
I was talking to myself shows how strange she is because
I avoid people who talk to themselves.
Anyway, I was talking to the peanut
butter about how much I like peanut sauce, and I was
wondering aloud how to make it when our mystery shopper
chimed in.
Just get some crunchy peanut
butter and melt it with the cream of coconut, but you'll
have to Google it for the proportions.
Cream of coconut can be found with
the drink mixing supplies it is a common ingredient
in Pina Coladas but it is a great base for the peanut
sauce.
I bought some of the ingredients
I thought I would need: including chicken, green onions,
broccoli and chunky Jiffy peanut butter.
I went home and looked up various
recipes online-and ultimately have developed the following
recipe.
First take a non-stick pan and cook
chopped chicken (I use breast but feel free to use your
favorite) broccoli florets and chopped green onions.
I usually throw a little lime juice in to enhance flavor.
Before you start the chicken the
you should do is start cooking the rice because it takes
a while to cook. I like white rice and the ratio is
usually 1 cup of rice to 2 cups of water.
I usually rinse the rice off first
by running water inside the pot I intend to cook the
rice in swirling it around and then draining the water.
Continue to this process of running the water over the
grains until the water running off is clear.
Then follow the ratio of 1 cup of
rice to 2 cups of water place both in a pot with a lid.
Place on high heat to bring rice to a boil and then
reduce the heat and allow to simmer until all the water
is absorbed.
So back to the other side of the
stove-while the chicken is cooking with the vegetables
take a small pot out and warm peanut butter usually
use about a 14 cup of peanut butter for a serving for
one and add about a 14 cup for every additional person.
Use a low heat to avoid burning.
After the peanut butter has melted add cream of coconut
I use about 3 tablespoons for a single serving, but
add to taste some prefer a more coconutty, yes I made
up that word, taste. Add water(about 14 cup) to soy
sauce (1 tbs) and honey (to your prefence) and whisk
it all together.
At this point I like to add ginger,
chili powder, and rosemary, but for a change you can
add curry powder instead of ginger and rosemary this
will bring a different kind of heat.
Once the sauce is blended pour over
the chicken and broccoli mix, allow to simmer.
The rice should have finished cooking
by now, place several scoops on plate and layer the
chicken over the rice and enjoy.
MS
KS
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