Peanut Chicken & Rice Bake
Serves 1
Directions
- 1Season chicken thighs with curry powder.
- 2Add grated ginger, peanut butter, sesame oil, lime juice, coconut milk, sriracha, soy sauce, and Chinese rice wine vinegar to a measuring cup.
- 3Blend the peanut sauce ingredients together.
- 4Sear the seasoned chicken thighs in a pan until browned.
- 5Remove chicken from the pan and sauté sliced onions.
- 6Add rice to the pan with the onions.
- 7Pour the peanut sauce over the rice and onions.
- 8Place the seared chicken thighs on top of the rice and sauce.
- 9Cover the pan with a lid and cook.
- 10Prepare the cucumber salad dressing by combining chopped spring onions, rice vinegar, soy sauce, and toasted sesame seeds in a container.
- 11Bash the cucumber with a meat tenderizer.
- 12Chop the bashed cucumber and add it to the dressing.
- 13Shake the container to mix the cucumber and dressing.
- 14Serve the cooked peanut chicken and rice, topped with a drizzle of the peanut sauce.
- 15Garnish with green onions, pickled red cabbage, a lime wedge, and the bashed sesame cucumber salad.
Ingredients
- 250 g basmati rice
- 600 g boneless skinless chicken thighs
- 1 Tbsp curry powder
- 0.5 Tbsp mild chilli powder
- 1 white onion
- Salt
- black pepper
- 0.5 Tbsp groundnut oil
- Pickled red cabbage
- 3 cloves garlic
- 15 g ginger
- 2 Tbsp peanut butter
- 200 ml coconut milk
- 300 ml chicken stock
- 1 Tbsp soy sauce
- 1 Tbsp Chinese rice wine vinegar
- 1 Tsp sriracha
- 1 Tsp toasted sesame oil
- 1 Tbsp rice vinegar
- 0.5 lime juice
- 0.5 Tbsp brown sugar
- 1 large cucumber
- 1 clove garlic
- 2 spring onions
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tsp sesame seed oil
- 1 Tsp crispy chilli oil
- 1 Tbsp sesame seeds
Equipment
panglass bowlmeasuring cuplime squeezerblenderchopping boardmeat tenderizer
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