Ginger Peanut Chicken with Coconut Rice
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(109)
Ingredients
4 servings
- 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
- 1-inch piece of ginger, grated
- 3 green onions, thinly sliced (white parts and green parts separated)
- Zest and juice of 1-2 limes
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil or avocado oil
- 2-3 cloves garlic, minced
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped cilantro
- 1 cup spinach, bok choy, etc.
- 2 cups white or jasmine rice
- 1 1/2 cups water
- 1 can coconut milk
- A pinch of salt
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Preparation
Chef’s notes
To cook the coconut rice on the stove or in a rice cooker:
Add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes.