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?
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!