Sauted Chicken with a Coconut Peanut Sauce Recipe

This chicken and peanut sauce recipe is oooh soo good. It is actually my favorite peanut sauce recipe. I think the coconut and peanut combination is perfect.
And my husband and daughter really like it as well. It's very easy to make, but you do need enough time to marinate the chicken and cook the rice. If you are really in a time crunch, skip the marinating and just go straight to cooking the chicken (make sure you have some precooked rice as well)

EXTRA NUTRITION IDEAS:
Try adding broccoli, thinly sliced carrots, and red bell peppers to this recipe. The peanut sauce will make the whole family happy to eat their veggies.

Sauted Chicken with a Peanut-Coconut Sauce
Serves 4

1/2 cup creamy peanut butter
1 cup light coconut milk
2 tablespoons fresh lime juice
2 tablespoons liquid aminos (or soy sauce)*
1 1/2 tablespoons unrefined sugar
1 teaspoon ground ginger
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
2 lbs chicken cutlets or chicken breasts, cut into bite sized pieces
1 cup uncooked brown rice (makes 2 cups cooked)

Mix the peanut butter, coconut milk, lime juice, liquid aminos, unrefined sugar, ground ginger, garlic cloves, and red pepper flakes together in a bowl. Reserve and refrigerate 3/4 of the sauce. Use the remaining 1/4 of the sauce to marinate the chicken for 1 hour.
While the chicken is marinating, cook the brown rice according to package directions.
Remove the reserved sauce from the fridge to allow it to come to room temperature. Heat a large skillet to medium heat. Add the chicken and saute until cooked through.
Serve the chicken over hot brown rice and pour extra peanut sauce over it.

Note: Bragg’s Liquid Aminos is a great healthy substitute for soy sauce. It can be found in most health food stores


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