A rich and creamy chicken in peanut sauce over fragrant jasmine rice.
Total Cost: $6.70 recipe / $1.68 serving
Author: Beth - Budget Bytes
2inchesfresh ginger $0.14
1Tbspvegetable oil $0.08
1lb.chicken breast* $1.99
1 14 oz. cancoconut milk $2.14
1/2cupnatural peanut butter $0.66
1Tbspsoy sauce $0.10
1Tbspbrown sugar $0.02
1/2tspsriracha hot sauce, optional $0.02
1medium lime $0.50
1/4bunch cilantro, optional$0.20
4cupscooked jasmine rice $0.69
If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.
Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).
Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).
Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about 3/4 cup). Sprinkle the fresh cilantro over top and enjoy!
*I buy my chicken breast in bulk/on sale to get a low price and freeze it for later use.
Chicken in Peanut Sauce https://www.budgetbytes.com/chicken-in-peanut-sauce/