Guest Blogger: Brooke’s Peanut Satay Dragon Bowl

by byn on April 28, 2010

in Chicken & Turkey, Guest Bloggers

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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



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


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


  1. Heat a non-stick skillet over medium heat and saute chicken until brown and cooked through. Remove to a plate.
  2. Add vegetables, and stir-fry until tender crisp (5-8 minutes or so).
  3. While veggies are cooking, whisk together all sauce ingredients in a bowl.
  4. 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).
  5. Serve over quinoa or rice with cilantro and extra hot sauce if you want.

{ 2 comments… read them below or add one }

Danielle June 17, 2012 at 7:36 pm

Just made this for Father’s Day dinner. My Dad said it was the best!


Byn June 17, 2012 at 8:10 pm

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?


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