Peanut Chicken and Broccoli with Coconut Rice

Makes 6 servings

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11/2 cups long-grain rice

1 can (13.5 ounces) coconut milk

1/2 teaspoon salt, plus more to taste

11/2 pounds chicken (any part), deboned and chopped into bite-size pieces

Pepper, to taste

2 teaspoons vegetable oil

6 cups chopped broccoli, stems and florets separated (about 1 large bunch)

1/2 cup Peanut Sauce (recipe follows)

Chopped fresh cilantro

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1. Rinse the rice. Add it, along with the coconut milk, salt, and 1½ cups water, to a pot over medium heat. Bring to a boil, then turn the heat to low. Let the rice simmer, covered, with the lid askew, until the liquid is gone, about 20 minutes. If the rice is done before the stir-fry, remove it from the heat, fluff it a bit with a fork so it doesn't stick to the pot, and cover to keep it warm.

2. While the rice cooks, sprinkle the chicken with salt and pepper and set aside.

3. Place a large pan or wok over medium-high heat and add 1 teaspoon of the vegetable oil. Let it get hot and add the broccoli stems. Cook, stirring occasionally, to soften the stems, about 3 minutes. Add the tops of the broccoli and ¼ cup of water and cover the pan. It will steam and sizzle a lot, so watch out! Let the broccoli cook until the water evaporates, about 3 more minutes. Test a piece of broccoli with a fork. It should be just barely tender, but not soft. Turn off the heat and remove the broccoli from the pan.

4. Add the remaining teaspoon of oil to the pan and put it back over medium heat. Add the chicken and cook, stirring occasionally, until it's no longer pink, about 5 minutes. Add another ¼ cup water and stir occasionally until the chicken is cooked all the way through, another 2 minutes.

5. Add the peanut sauce and stir to coat the chicken. Don't worry if the sauce seems too thick at first. It will blend with the water to become a glaze. Once the chicken is coated with sauce, put the broccoli back into the pan and stir it all together. Taste and add salt as needed.

6. Scoop the coconut rice onto plates and top with the broccoli, chicken, and cilantro.

- From Good and Cheap (Workman)

Per serving (with peanut sauce): 765 calories; 41 grams protein; 52 grams carbohydrates; 5 grams sugar; 41 grams fat; 101 milligrams cholesterol; 462 milligrams sodium; 5 grams dietary fiber.EndText