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Add a photoI've recently become a great lover of Thai food, having discovered the restaurant Racha Thai at Clackamas Town Center. Being a foodie, of course, I had to try my hand at it. Being a mom of two (with a third on the way) I wanted to be able to do it quickly! I found that peanut satay sauces in the ethnic food section are very nearly as delicious as those made at Racha, so I mimicked their food at home. I sort of blended two dishes together, taking my favorite parts of each and tossing what wouldn't blend. Here's what I did.
Ingredientes
- 1 bottle of peanut satay sauce
- 1 can of coconut milk
- 1 brown rice steam bag
- (found in the frozen section near the veggies, this is the only way I can make brown rice at the right texture and I'm trying to replace white rice for health)
- 2 Red or yukon gold potatoes, lightly boiled and diced
- 1 boneless, skinless chicken breast, thawed and diced
- 1/2 jar of roasted bell peppers
- 2 handfuls of fresh baby spinach leaves
- 1 handful fresh cilantro
- 2-3 cloves of fresh garlic, halved or quartered
Direcciones
- I first thawed the chicken via microwave, while boiling the potatoes. Then, I threw both in a small casserole dish along with the roasted bell peppers and garlic.
- While these items were baking at 375*, I put the brown rice in the microwave and prepared the spinach and cilantro (basically, just removing large stem pieces, they weird me for some reason)
- When the rice was finished (4.5 minutes), I pulled the chicken and veg mixture out and dumped in the coconut milk and peanut satay sauce, then put it back in the oven for about 15 minutes.
- I split half of the brown rice between two plates, topped with half of the cilantro leaves each and half of the spinach each. When the 15 min were up for the chicken and veggies, I added a generous helping on top of each rice, spinach, cilantro pile and served piping hot. It was AMAZING. You may want to have more rice, spinach and cilantro on hand and two more mouths. I just made this for my hubby and there was another 2 servings worth of the chicken and veg part, which is why I called it 4 servings. We'll enjoy our leftovers. :D
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 191 | 85% |
| Total Fat 22.76g | 28% |
| Saturated Fat 20.09g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 22mg | 1% |
| Potassium 286mg | 8% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.3g | 0% |
| Protein 4.92g | 8% |
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