Sunday, August 15, 2010
Since we have young kids, the chili flakes are added individually to each dish once served. If you like spicy foods and aren't cooking for kids, throw the chili flakes in with the coconut milk. Yum!
1 cup brown rice
1 can (400 mL) light coconut milk
4 tablespoons cashew butter
2 teaspoons grated ginger
juice from one lime
pinch chili flakes (optional)
4 chicken breasts
handful basil, julienned, for topping
2 cups snow peas
Begin to cook brown rice according to package directions. It will take about 50 minutes.
Preheat oven to 425 degrees F.
In a large oven proof dish, whisk together coconut milk, cashew butter, ginger, garlic, lime juice and red pepper flakes, if using.
Add chicken to marinade and let sit 20 minutes. Place in oven and cook about 30 minutes until chicken is cooked through. Just before removing chicken from oven, begin to steam peas.
Remove breasts from liquid. Slice into thin strips. Serve on top of rice with steamed snow peas. Add a little of the coconut sauce to the rice for extra flavour if desired.