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Creamy Peanut Chicken with Brown Rice

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. . . you . . . I  . . . mouth . . . ugh.

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I wish I could have packed every single one of you inside my mouth when I was eating this and I am not even kidding.

You wish I hadn’t just said that and you are not even kidding.

But can we just look at this together? Take a little tour? A little creamy peanut chicken tour? A little creamy peanut chicken with brown rice tour? Can we?

Because you need to know about this sauce. I’ve blabby blabbed about it to you this one time and then again this other time, so if you don’t make it THIS time, there is something tow.up.wich.yew.

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So you make the sauce and then you just let it chill for a bit. Not like, chill in the fridge. Just on the counter. So it’s not like literally chilling, just metaphorically chillin’.

Like a villain.

It’s room temperaturing. Like a . . . broom vemperacuring?

Nope. Did not work.

Okay so then you just sear some diced chicken with red bell pepper. THEN YOU ADD THE SAUCE.

Sorry to scream.

BUT THAT SAUCE.

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Find your mama because you will want to slap her.

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Make sure you serve it with fresh mint and lime wedges because THAT SAUCE.

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Welcome to your new life.

Creamy Peanut Chicken with Brown Rice:

What it took for 4:

* 1/2 cup crunchy peanut butter
* 2 Tbs. soy sauce
* 1 tsp fish sauce
* 2 Tbs. brown sugar
* 1 (or 2)! Tbs. sambal oelek
* 3 cloves garlic, minced
* 1 Tbs. minced fresh ginger
* 1/3 cup finely chopped cilantro
* juice of 1 lime
* 1 cup coconut cream (or coconut milk)
* 1 Tbs. extra-virgin olive oil
* 1 pound chicken breast, diced
* 1 red bell pepper, diced
* 1 large carrot, diced
* 2 cups cooked brown rice
* fresh mint for garnish

In a large bowl, combine the peanut butter, soy sauce, fish sauce, brown sugar, sambal oelek, garlic, ginger, cilantro, lime and coconut cream. Whisk to combine. Cover and let sit on the counter for about half an hour.

Heat the oil in a sauté pan over medium high. Add the chicken and diced carrot; season with salt and pepper and sauté for about 4 minutes, until browned all over, and the carrot is beginning to soften. Add the diced pepper and sauté another minute. Stir the peanut sauce into the chicken and heat through.

Serve creamy chicken over a bed of brown rice and garnish with fresh mint and extra lime wedges! BIGGIDY.

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t.h.a.t.s.a.u.c.e.

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33 Responses to Creamy Peanut Chicken with Brown Rice

  1. Kevin @ Closet Cooking May 20, 2014 at 6:12 am #

    This is my kind of rice bowl! Yum!

  2. Leah @ GeorgiaPeachOnMyMind May 20, 2014 at 7:14 am #

    I love a good brown rice bowl with a delicious sauce – this sounds super tasty!!

  3. Sues May 20, 2014 at 7:31 am #

    I think I could eat this for a million meals in a row.

  4. Liz @ The Lemon Bowl May 20, 2014 at 7:40 am #

    THAT MINT SPRIG!!! I want to live on that mint leaf.

  5. Tieghan May 20, 2014 at 7:41 am #

    Anything that involves peanut sauce is my kind of food. This looks awesome!

  6. Cassie May 20, 2014 at 7:45 am #

    Totally dying over this, Bev!

  7. Paula - bell'alimento May 20, 2014 at 7:54 am #

    Peanut Sauce is the bomb diggity so you know I want you to pass me the bowl please ; )

  8. Christine @ Cooking with Cakes May 20, 2014 at 9:31 am #

    spoon feed me this pleaaaaase

  9. Trisha (Stew or a Story) May 20, 2014 at 9:43 am #

    This is truly a thing of beauty. Can’t wait to make it! and then maybe slap my momma.

  10. USA Kiwi (Kylee) May 20, 2014 at 9:50 am #

    Since my mother is currently available for slapping, I should probably make this before she heads home to New Zealand (she’s here visiting because I just had her youngest grandchild)

    You sure know how to sell a recipe!!

  11. Rachel May 20, 2014 at 10:06 am #

    I have all ingredients in the house and am definitely making this for supper tonight. so stoked. but… the carrot? Do you actually it? Add it with the pepper? (obviously I could leave this out, but just curious. :))

    • Bev Weidner May 20, 2014 at 10:08 am #

      Oh thank you! Yes yes, actually, add it with the chicken, since it takes just a little longer to soften. I’m updating the recipe now!

  12. Julia May 20, 2014 at 10:58 am #

    THE SAUCE! I love this sauce with all my heart strings. I’m 200% ready to drive to my mom’s office to slap her. Wait. Maybe I’ll just give her some of the creamy peanut chicken ;)

    LOVE THIS!

  13. Carla May 20, 2014 at 11:39 am #

    Question: do you use natural (unsweetened) peanut butter or sweetened peanut butter? This is being asked by a peanut farmer’s granddaughter. :) I noticed your post about your granddaddy yesterday… Peace to you and to his memory.

    • Bev Weidner May 20, 2014 at 11:47 am #

      Natural! Where the ingredients are seriously: peanuts, less than 1% salt. The end. (and thank you!)

  14. McKenzi May 20, 2014 at 12:47 pm #

    What if I want to eat this so bad but I hate cilantro, mint and fish sauce?!?! Is it one of those things where it’s fine all together even for the cilantro/mint/fish haters? Or do those components really stand out to where this dish is just not for me? I can totally do cilantro when it’s on some grilled carne asada and I can totally do mint when it’s in a lime and honey fruit salad dressing. But otherwise, gag me gag me!

    • Bev Weidner May 20, 2014 at 3:02 pm #

      You can totally take the cilantro out! Do you like another herb in its place? Parsley? Put it in there! Leave the fish sauce out all together. No bigs. And as for the mint, replace it with basil or any other garnish ya dig!

  15. Melissa May 20, 2014 at 12:51 pm #

    I have to remember to stop reading your blog at work, that looks too good & my little brown rice and black bean bowl looks pitiful now.

    ps are you in a place that limes aren’t like $3 for 1? if so I’m jealous. I’ve been resorting to using *looks around nervously* lemon juice for recipes. it’s bad here in NYC.

  16. DessertForTwo May 20, 2014 at 8:11 pm #

    What if I make this and my mom isn’t around to slap? Do I slap myself? What if THE SAUCE flies out of my mouth when I slap?! It will be wasted then! I’m in such a predicament. Please help. halp.

  17. Liza H May 20, 2014 at 9:25 pm #

    Made this tonight for dinner and it knocked my socks off. I also made a little extra sauce (because, why not?) to pour over roasted cauliflower.

  18. kate May 21, 2014 at 12:29 pm #

    looks so good!

    BUT WHERE ARE THE BABIES?? ;)

  19. Christina @ The Beautiful Balance May 21, 2014 at 1:27 pm #

    I’m making this for my boyfriend this week. I don’t eat meat, but I am beyond excited to try this sauce!

  20. Erin @ The Spiffy Cookie May 21, 2014 at 9:12 pm #

    Well I’m sold on that sauce already. Especially since it involves peanut butter!

  21. kelly @ livelovepasta May 22, 2014 at 8:31 am #

    creamy peanut sauce? YES PLEASE!!!

  22. Heather Christo May 22, 2014 at 9:48 am #

    I can’t get over how badly I want to eat this. Like for breakfast!

  23. Miss @ Miss in the Kitchen May 22, 2014 at 8:59 pm #

    I have to make this, like now.

  24. Theresa Meyer May 26, 2014 at 5:06 pm #

    Is there a substitute for the sambal thing??

    • Bev Weidner May 27, 2014 at 7:40 am #

      You can use sriracha sauce in its place!

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  1. spotlight | This is for Real - June 28, 2014

    […] creamy peanut chicken. I don’t even have […]

  2. Creamy Peanut Chicken with Rice | The Spiffy Cookie - August 7, 2014

    […] Source: Adapted slightly from Bev Cooks. […]

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