Chicken & Vegetables with Ginger Peanut Sauce over Coconut Infused Brown Rice

Start the rice first. Follow the package instructions to prepare the rice, with a slight change as follows. The rice I used called for 1 part rice to 2 parts water. To give it the coconut infusion, I substituted 1/2 of the required water for coconut milk, then added 1-1/2 of the required measurement of water. For example, if you are doing 1 cup of rice to 2 cups of water, instead do 1 cup of rice, 1 cup of coconut milk and 1 and 1/2 cups of water. (The coconut milk cooks down more than the water, which is why you want to throw in some extra water, to avoid having the rice be undercooked). When it’s done, remove from heat and set aside.

Chop the carrots and begin steaming them in a steamer basket over a pot of boiling water.

Chop the bell pepper and onion, mince the garlic.

Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil. Saute the bell pepper, onion and garlic and cook until slightly soft, set aside.

Put the chicken breasts in a Ziploc bag and pound out to about 1/4 inch thick using a mallet. Season the chicken with the salt, pepper and red chili pepper to taste. Heat a medium skillet or grill pan over medium heat, add 1/2 tablespoon of olive oil and cook chicken until both sides are nicely browned. Then remove the chicken from the pan and slice both breasts lengthwise, add chicken pieces to the pan of vegetables.

The carrots should be about done steaming by now, so add these to the vegetable mixture.

Put the vegetable mixture pan back on and bring to medium heat. Add 1/2 bottle of Ginger People Ginger Peanut Sauce and additional coconut milk to taste. Once heated, serve the chicken and vegetable mixture over the coconut rice.