Almost Take Out: Peanut Coconut Grilled Chicken with Miso Ginger Rice.

I like to treat myself to takeout on the weekends since I cook mostly ever day during the week.

So on Friday after  swiping, swiping, swiping on Postmates, Door Dash, and Uber Eats, I was annoyed.

Pizza sounded boring, kinda sick of pasta, and fried fish wasn’t interesting either.

But then I remembered I bought something kind of amazing from Whole Foods the other day.

Their Peanut Coconut sauce is a finishing sauce that can also be used as a marinade. I love the soft, but powerful flavors that are reminiscent of a Thai-style satay sauce.

 

But would it be SnaxNTheCity if I told you to just put sauce on chicken?

Nope.

Adding lime and spicy chili sauce to the peanut coconut flavor adds range (not just savory/sweet, but now it’s tangy and hot!), while cooking the white rice in Miso Ginger broth instead of water takes it from a -4 to at least an 11.

So let’s get started on this Almost Takeout recipe, shall we?

 

 

 

For The Peanut Coconut Grilled Chicken:

1 cup of Peanut coconut sauce (I got this at Whole Foods for about three dollars)

2 tablespoons of sambal olek

2 chicken breast, cut into small strips
2 tablespoons of olive oil

Juice of one lime

For Miso Ginger Rice:
1 cup of white rice
2 cups of miso ginger broth (bought at Trader Joe’s)
Pinch of salt

For the Peanut Coconut Grilled Chicken:

Combine 1 cup of the peanut coconut sauce, 2 tablespoons of sambal olek, lime juice in a bowl, then add the chicken breast strips.

Let that marinade for about an hour.

Then, in a grill pan add two tablespoons of olive oil and let it get hot.

Cool the chicken for about 3-4 minutes on each side, or until there are charred marks.

For the Miso Ginger Rice:

Add two cups of miso ginger broth and bring to a boil.

Add in 1 cup of white rice, and simmer until broth is absorbed, about 15-20 minutes.

 

Serve the chicken over rice & enjoy!

 

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