I’ll admit, my friend Caleb got me hooked on this dinner about 7 years ago… and he coined the title “Winner Winner Asian Dinner!” Jesse and I used to make it all the time but haven’t in a while. Tonight I made it again, and remembered why we loved it sooooo much – it’s DELISH! I don’t measure a lot of things when I cook & bake, so a lot of these measurements are guesstimates… I just “add a tad of this, and a tad of that…” and see how it goes :)
Winner Winner Asian Dinner
Servings: I’d say it would serve about 4 adults
- 4 large chicken breast, sliced and/or diced
- 3-4 large peppers, diced (any colours, I used 2 red and 1 orange for this one)
- 1 onion, diced
- 1 tbsp garlic, minced
- 1/4 cup or 1/2 cup (approx) sweet chilli sauce
- 1-2 tbsp. (approx) peanut sauté sauce
- 1 can (227 mL) sliced water chestnuts, drained
- 1 cup Jasmin rice
- 1 can (400mL) Light Coconut Milk
- 3 green onions, chopped
- Sesame Seeds
- 1 bag raw bean sprouts, washed and drained
–> cook rice in coconut milk (I use the rice cooker, but use whatever you like!). I start this first, so it’s done just in time for the chicken mixture.
–> cook diced chicken in large saucepan with a touch of extra virgin olive oil. When fully cooked, drain any extra fat or moisture.
–> slice peppers and onion, and once chicken is cooked through, add peppers to mixture. Add garlic. Stir and cook together.
–> add sweet chilli sauce and peanut sauce sauce to mixture, stir, and put lid on to cook (over Medium heat or so).
–> add water chestnuts to mixture just to warm (about 2 minutes or so) and stir. The rice should be just about done at this time too.
–> to serve: spoon rice onto plate or bowl and cover in the chicken mixture. Top with raw bean sprouts, sesame seeds, and some chopped green onions. For a little extra crunch, add some French friend onions salad toppers and voila! Done :)