I made this recipe using Beyond Meat for the chicken. Everything was good, except for the Beyond Meat! It’s weird, because I have had Beyond Meat before, but maybe not this flavor (I used the Grilled Strips). Anyway, the coconut-cilantro rice was good and the sauce was good. The bell peppers were especially good in this sauce (not sure why). The Beyond Meat was just really thick and kind of “gummy” for lack of a better word. Not very chicken-tasting at all (but the other flavor I have had was really good).
“Chicken” Stir Fry with Peanut Sauce and Coconut-Cilantro Rice
(Cooking Light, Nov. 2014)
2 teaspoons dark sesame oil, divided
1 pound chicken cutlets, trimmed- I used Beyond Meat Grilled Strips
2 cups broccoli florets
1 large red bell pepper, sliced
1/4 cup light coconut milk
2 tablespoons lower-sodium soy sauce
2 tablespoons creamy peanut butter
1 tablespoon Sriracha- I omitted
2 teaspoons grated lime rind
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 cup unsalted cashews
Combine 1 cup light coconut milk and 1/4 cup water in a medium saucepan over medium-high heat; bring to a boil. Stir in 1 cup uncooked long-grain white rice. Reduce heat to low; cover and simmer 17 minutes or until liquid is absorbed. Let stand 5 minutes. Stir in 1/4 cup chopped cilantro.
1. Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on each side. Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry 4 minutes or until vegetables are lightly browned.
2. Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, and next 7 ingredients (through cumin) in a small bowl, stirring with a whisk. Add chicken and coconut milk mixture to pan; cook 30 seconds. Sprinkle evenly with cashews.