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.
Danielle
June 17, 2012 7:36 pmJust made this for Father’s Day dinner. My Dad said it was the best!
Byn
June 17, 2012 8:10 pmyes! 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?