Chicken with Peanut Sauce & Snow Pea Coconut Rice


An entree that's sure to please picky eaters at your table, this Thai-inspired chicken recipe with coconut rice and snow peas is a great choice for a weeknight dinner. Double the chicken to serve more or to have extra on hand to pair with the leftover rice the next day.

Active Time:
25 mins
Additional Time:
10 mins
Total Time:
40 mins
2 servings


Snow Pea & Coconut Rice

  • 1 cup water

  • 1 cup unsweetened lite coconut milk

  • ¾ cup uncooked long grain rice

  • ½ teaspoon salt

  • 2 ¼ cups 2-inch bias-sliced fresh snow pea pods

  • 2 tablespoons sliced or slivered almonds, toasted

Chicken & Peanut Sauce

  • 2 small skinless, boneless chicken breast halves (8 to 10 ounces total)

  • teaspoon salt

  • 1 teaspoon canola oil

  • 1 teaspoon grated fresh ginger

  • 1 clove garlic, minced

  • ¼ cup unsweetened light coconut milk

  • 2 tablespoons chopped fresh cilantro, divided

  • 1 tablespoon peanut butter

  • ¼ teaspoon ground pepper

  • ¼ teaspoon crushed red pepper

  • 1 cup Snow Pea & Coconut Rice

  • 1 tablespoon chopped dry-roasted peanuts (Optional)


  1. To Prepare Rice: In a medium saucepan combine the water, coconut milk, rice and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

  2. Place pea pods on top of rice. Cover and cook about 5 minutes more or until rice and vegetables are nearly tender; there may still be some liquid. Remove from heat; let stand, covered, for 5 minutes.

  3. Gently stir to combine and sprinkle with toasted nuts.

  4. Meanwhile, prepare the chicken: Sprinkle chicken with the salt. Heat oil over medium-high heat in a medium skillet. Add the chicken; reduce heat to medium. Cook for 8 to 12 minutes or until the chicken is no longer pink (170 degrees F), turning once halfway through cooking time. Remove the chicken from the skillet; cover to keep warm.

  5. Add ginger and garlic to the skillet; cook about 30 seconds or until fragrant. Whisk together coconut milk, 1 tablespoon cilantro, the peanut butter, ground pepper, and crushed red pepper in a small bowl. Add mixture to the skillet. Cook and stir over medium-high heat until bubbly.

  6. Slice the chicken. Place the chicken atop 1 cup Snow Pea & Coconut Rice (reserve leftovers for another use) and top the with the sauce. Sprinkle with the remaining 1 tablespoon cilantro and, if desired, peanuts.

Nutrition Facts (per serving)

217 Calories
9g Fat
4g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size 1 chicken breast half, 1 cup rice and 3 tablespoons sauce
Calories 217
% Daily Value *
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 28g 57%
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 66mg 22%
Vitamin A 345IU 7%
Vitamin C 7mg 8%
Folate 16mcg 4%
Sodium 266mg 12%
Calcium 25mg 2%
Iron 2mg 8%
Magnesium 47mg 11%
Potassium 376mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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