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1
Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce, and brown sugar.
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2
Clean and trim chicken.
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3
Place in marinade and marinate for 4 hours or overnight.
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4
Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves.
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5
Squeeze the lemon into the pan and add the 2 rinds into the pot.
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6
Bring to a boil and reduce to medium heat.
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7
Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half.
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8
Remove from heat, strain through a fine strainer into a medium 4-quart saucepan.
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9
Set aside 1/2 cup of the liquid and chill.
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10
Whisk the coconut milk, peanut butter, sugar, and lime juice into the strained liquid.
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11
Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan.
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12
Bring to a low boil, remove from heat and set aside.
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13
Brown Rice: In a 3-quart saucepan, bring 4 cups water to a boil and add rice and salt.
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14
Return to boil, reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes.
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15
Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown.
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16
Remove and slice breasts on the bias.
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17
Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper.
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18
Steam for 2 to 3 minutes until vegetables are 'al dente.'
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19
Add pea pods and peas.
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20
Steam for 1 minute.
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21
Assembly: Place 1 cup of rice in center of plate/bowl.
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22
Top with vegetables and chicken, placing pea pods on top.
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23
Top with 1 (4-ounce) ladles of hot coconut peanut sauce.
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24
Garnish with cilantro and peanut pieces.
