In a medium skillet sweat the onion with one clove of garlic 1tablespoon of ginger ½ of finely chopped lemongrass and one Thai chili.
Add the sambal and the unsalted peanut butter.
Reduce the liquid by ⅓ add 1 cup of coconut milk and the unsweetened peanut butter.
Reduce the sauce for 20 minutes adjust the seasoning and blend to a food processor.
For the Quinoa bring 1 litre of water to a boil with ½ cup of coconut milk, one clove of garlic the finely chopped ginger, lemongrass the stem of the coriander finely chopped and the remaining finely chopped lemongrass.
When the liquid comes to a boil add the quinoa and the remaining Thai chili. (Cooking time approximately 15 minutes).
When Quinoa is cooked drain it but saved the remaining liquid.
Season the quinoa with lime juice, lime zest. salt, and pepper as needed and set aside in a warm place.
In a skillet heat up the coconut oil, seared the chicken breast on both sides, until lightly golden and finish in the oven. Note:keep in mind the internal temperature of a chicken breast should be 165°F or 75°C.
Remove the chicken from the oven let it rest for 5 minutes and add to the peanut sauce and let it simmer for 5 minutes. Serve on a plate with coconut quinoa and the fresh coriander leaf.
Video
Notes
Buon AppetitoChef Notes: This dish is inspired by memories of Anita’s mom creating wonderful peanut sauces and incorporating our favorite grain quinoa instead of rice.Juice Pairing:Mango Cha-ChaWine Pairing: Alsacian Gewurztraminer