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
Step 1
Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
Step 2
Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes. Release the steam, fluff with a fork.
Step 3
Cook Chicken: Heat a large skillet to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization.
Step 4
Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes.
Step 5
Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
Step 6
Serve over coconut rice!
Step 7
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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.
