Peanut Butter & Co. Giveaway and an Asian Rice Bowl Recipe

by Kim on September 5, 2014

Guess what time it is!?  Giveaway time!!  Woohoo!  But before I get into the giveaway, let me tell you about the challenge that Peanut Butter & Co. (our wonderful giveaway sponsors) put me up to.  Since it’s back to school time, I was tasked to come up with a new take on the traditional peanut butter and jelly sandwich.  They presented me with these variations as inspiration: 16 Ways to Make a Better PB&J.  Well none of those seemed unique enough for me, so I decided to go WAY outside the box and make a savory peanut butter and jelly dish.  Lo and behold, the Asian Peanut Butter and Jelly Rice Bowl!

Asian Peanut Butter and Jelly RIce Bowl with Peanut Butter & Co The Heat is On

And if you wanted to make it a “sandwich, you could wrap this up in a burrito, but I skipped the EXTRA carbs and dove right in for the good stuff.

Asian Peanut Butter and Jelly Rice Bowl Recipe Infographic

Panko Peanut Chicken with Miso Apricot Sugar Snap Peas and Coconut Rice

Asian Peanut Butter and Jelly Rice Bowl Recipe

And since that infographic is SOOOOO long, here is the text version of the recipe:

1 cup jasmine rice
1 teaspoon coconut oil
1 13.5-oz can light coconut milk
1 lime
Salt and pepper to taste
2 tablespoon freshly minced ginger, divided
2 cloves garlic
2 tablespoons brown sugar
¼ cup The Heat Is On Peanut Butter & Co. peanut butter
4 tablespoons rice vinegar, divided
2 tablespoons low sodium soy sauce
2 tablespoon canola oil, divided
3 tablespoons warm water
5 scallions chopped, divided
½ cup panko bread crumbs
1 pound chicken cutlets
1 pound sugar snap peas
¼ cup Peanut Butter & Co. Awesome Apricot preserves
½ cup low-sodium chicken broth
2 tablespoons miso paste
1 teaspoon sesame oil

Preheat the oven to 400° F.  Line a baking sheet with parchment paper.  In a medium sauce pan over medium-high heat, saute rice and coconut oil for 2-3 minutes, stirring occasionally.  Add the coconut milk and stir to combine.  Bring to a boil, cover, and reduce heat to low.  Simmer for 35 minutes.

Meanwhile, add 1 tablespoon freshly minced ginger, garlic cloves, brown sugar, peanut butter, 3 tablespoons rice vinegar, soy sauce, 1 tablespoon of the canola oil, warm water, and half of the chopped scallions to a food processor and process until smooth.  Add ¼1/4 cup of the sauce to a bowl and reserve the rest.  Place the panko bread crumbs in a second bowl.  Season the chicken with salt and pepper.  Dip in the peanut sauce, shaking off the excess then cover with the panko, and place on the baking sheet.  Bake for 15-20 minutes, until chicken is cooked through.

Meanwhile, microwave the sugar snap peas for 2-3 minutes. While the peas are cooking, heat the remaining tablespoon canola oil in a medium skillet over medium-high heat. Add the remaining scallions and remaining ginger and cook, stirring, for 2 minutes.  Add the apricot preserves, broth, and vinegar, and cook for 5 minutes.  Stir in the miso paste and sesame oil.  Turn the heat to low and stir until the miso paste is dissolved, about 1 minute.  Add sugar snap peas and stir to coat.

When the rice is done, fluff with a fork.  Add juice of the lime and salt and pepper to taste.  Stir to combine.  Serve the rice with the sugar snap peas, chicken, and remaining peanut sauce.

Peanut Panko Chicken with Miso Apricot Sugar Snap Peas and Coconut Rice_3

Okay, and now the fun part… the giveaway.  One lucky Healthy Living in the City Reader can will TWO jars of Peanut Butter and Co. Peanut Butter in your flavor(s) of choice AND TWO jars of Peanut Butter and Co. Jam in your flavor(s) of choice.  All you have to do is enter via the Rafflecopter below:

a Rafflecopter giveaway

Good luck!! Peanut Panko Chicken with Miso Apricot Sugar Snap Peas and Coconut Rice_2

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