Peanut Sauce Chicken with Mange Tout Peas
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- For chicken
- 8 Chicken breasts (boneless and skinless)
- ½ cup olive oil (plus 1 tablespoon)
- 1 lemon (juice of)
- Sea salt (to taste)
- ground peppers (to taste)
- 2 red Bell pepper (sliced)
- 1 ½ cups scallions (chopped)
- 4 cups Snap pea
- For rice
- 4 cups low-sodium Chicken broth
- 2 cups uncooked white rice
- For peanut sauce
- 1 cup smooth Peanut butter
- ¼ cup low-sodium soy sauce
- 2 tsps red Chili paste
- 2 Tbsps dark brown sugar
- 2 Limes (juice of)
- ½ cup hot water
Preparation steps
1.
For chicken:
2.
In a bowl, toss chicken thighs with the ½ cup of olive oil and lemon juice; season with salt and pepper and marinate 1 hour.
3.
While chicken marinates, toss vegetables with olive oil, salt and pepper.
4.
Preheat oven to 375 degrees. Roast chicken, in an oiled roasting pan with red peppers and spring onions, 20 to 25 minutes; flip and roast 10 more minutes.
5.
For rice:
6.
In a medium saucepan, bring 4 cups of water to boil. Add rice, stir with a fork to ensure rice is covered in water.
7.
Cover and reduce heat to low and simmer for about 20 minutes.
8.
For peanut sauce:
9.
In a medium saucepan on medium heat, combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice. Stir long enough to mix thoroughly and warm through.
10.
Serve Chicken with Rice, drizzle Peanut Sauce on top, add snap peas as a side.
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