STEP 1: If you don't have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.
STEP 2: Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).
STEP 3: Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 276 (22%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 65.8mg||20 %|
|Sodium 136.7mg||5 %|
|Potassium 853.8mg||22 %|
|Total Carbohydrate 189.6g||56 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 185.7g|
|Protein 46.5g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1231
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