My husband helped invent a yummy recipe this week, based on a recipe on the back of a box of chicken.
“Peanut Chicken over Cucumber Salad”
4 boneless, skinless chicken breasts
1/4 cup peanut butter
1/4 cup coconut milk
1/4 cup soy sauce, plus a little extra
2 tbsp. coconut oil
1 medium cucumber, sliced
4 handfuls fresh spinach
1/2 cup finely chopped cilantro
2 tbsp. rice vinegar
2 tbsp. olive oil
2 tbsp. peanuts
Mix peanut butter, coconut milk, and soy sauce together in a bowl. Brush this sauce over both sides of chicken breasts.
Melt coconut oil in a skillet over medium-high heat. Put chicken breasts in skillet with sauce, and sprinkle garlic powder over chicken. Drizzle a little more soy sauce over each breast. Cook chicken for several minutes on each side, until done.
Meanwhile, arrange handfuls of spinach, sliced cucumbers, and cilantro on plates. Drizzle vinegar and olive oil over salad.
Slice cooked chicken and place on salad. Brush with any extra peanut sauce you might have left, then top with peanuts. Enjoy! (A side of rice tastes good, too.)
Mary M says
Would it be possible to add a printer friendly tab to the pages of the
e-newsletter? You almost always have something in them that I would like to print out and save to one of my journals or cookbooks. This recipe is a great example as I would like to share it with my mom and she does not have a computer. I also like to make sure that anything I share with others has the original owners e-mail/website info on it and not something I wrote out as I want it correct.
Anne Elliott says
This is a GREAT idea! I’m just not sure HOW to do it… LOL! Let me look into this, though. Maybe WordPress has a plug-in for it, or the service I use for the e-zines? For today, feel free to copy this recipe without any copyright, okay?
Anne Elliott says
Try now! I’ve added a printer-friendly option. It was easy! Thanks SO much for this suggestion!