Ingredients
- 4 chicken breast halves, boneless, skinless
- ¼ cup coconut milk
- ¼ cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh gingerroot
- 1 tablespoon sesame oil
- 2 cloves, garlic minced
- 4 cups hot cooked jasmine rice
- 1 jalapeno chile, seeded and finely chopped
- ½ cup honey roasted peanuts
- ¼ cup chopped sweet red pepper
- ¼ cup sliced green onions
- 1 tablespoon fresh coriander leaves
- orange slices
- coriander sprigs
- Peppered Peanut Sauce
- ½ cup chunky honey roasted peanut butter
- ⅓ cup hot water
- 2 tablespoons honey
- ½ teaspoon crushed mixed peppercorns
- ¼ teaspoon freshly grated orange peel
Categories
Chicken
Chicken
Directions
1. Cut chicken crosswise into 1/4-inch strips and place in sealable plastic bag. |
2. In small bowl, mix together coconut milk, orange juice, soy sauce, gingerroot, sesame oil and garlic. Pour over chicken, seal bag and turn to coat well. Marinate in refrigerator 15 minutes. |
3. Soak bamboo skewers in water. Remove chicken from marinade and thread onto skewers. Set oven to broil with rack about 5 inches from heat. Place chicken in oven and broil about 7 minutes, turning once. |
4. Stir together rice, jalapeno, peanuts, sweet red pepper, green onions and coriander leaves; spread onto platter. Arrange chicken skewers on rice and garnish with orange slices and coriander sprigs. Serve with Peppered Peanut Sauce. |
5. Peppered Peanut Sauce: In small bowl, mix together 1/2 cup chunky honey roasted peanut butter; 1/3 cup hot water; 2 tablespoons honey; 1/2 teaspoon crushed mixed peppercorns; and 1/4 teaspoon freshly grated orange peel. |
Patricia Schroedl