On my last trip to Calgary, Brooke, Danielle and I had an amazing dinner at The Coup. Similar to Fresh in Toronto, The Coup is a vegetarian restaurant focusing on local, whole and organic foods. Brooke just sent me their cookbook in the mail, as well as an e-mail/guest blog post on this dinner that she made last week. I can’t wait to make it myself! (Just note that Brooke said this made a LOT of food. Might be a good idea to halve the recipe Update: 1/5/12 – I made this tonight and updated the recipe below. I halved the stir-fry ingredients and quartered the sauce and it worked out perfectly. I would say this serves 3-4 people. My picture is below!)
Brooke’s take on The Coup’s Peanut Satay Dragon Bowl
Source: The Coup Cookbook
Yield: 4 servings
Ingredients
Sauce
1/2 cup natural crunchy (or smooth) peanut butter
1/2 cup water
4 cloves garlic, minced
1 1/2 tbsp soy sauce
1 tbsp lemon juice
1/4 cup + 2 tbsp coconut milk (regular or light)
1 tbsp brown sugar
1/2 tbsp sriracha (chili hot sauce) – more if you like spice
Stir-fry
2 chicken breasts, cut into think strips
4 cups vegetables (i.e. broccoli, red pepper, carrot, baby corn)
+ chopped cilantro
+ extra hot sauce
+ cooked quinoa or rice
Directions
- Heat a non-stick skillet over medium heat and saute chicken until brown and cooked through. Remove to a plate.
- Add vegetables, and stir-fry until tender crisp (5-8 minutes or so).
- While veggies are cooking, whisk together all sauce ingredients in a bowl.
- When veggies are ready, add chicken to pan, then add sauce. Increase heat a little bit and let cook until sauce bubbles and starts to thicken (3-5 minutes or so).
- Serve over quinoa or rice with cilantro and extra hot sauce if you want.
Just made this for Father’s Day dinner. My Dad said it was the best!
yes! i’m always trying to impress your family after the butterscotch cream pie fiasco of ’11.
i’ve also made this with tofu and it’s really good. not sure if you’re into tofu?