Peanut Chicken & Rice Bake

Serves 1
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Directions

  1. 1Season chicken thighs with curry powder.
  2. 2Season chicken thighs with curry powder.
  3. 3Season chicken thighs with curry powder.
  4. 4Add grated ginger, peanut butter, sesame oil, lime juice, coconut milk, sriracha, soy sauce, and Chinese rice wine vinegar to a measuring cup.
  5. 5Add grated ginger, peanut butter, sesame oil, lime juice, coconut milk, sriracha, soy sauce, and Chinese rice wine vinegar to a measuring cup.
  6. 6Add grated ginger, peanut butter, sesame oil, lime juice, coconut milk, sriracha, soy sauce, and Chinese rice wine vinegar to a measuring cup.
  7. 7Blend the peanut sauce ingredients together.
  8. 8Blend the peanut sauce ingredients together.
  9. 9Blend the peanut sauce ingredients together.
  10. 10Sear the seasoned chicken thighs in a pan until browned.
  11. 11Sear the seasoned chicken thighs in a pan until browned.
  12. 12Sear the seasoned chicken thighs in a pan until browned.
  13. 13Remove chicken from the pan and sauté sliced onions.
  14. 14Remove chicken from the pan and sauté sliced onions.
  15. 15Remove chicken from the pan and sauté sliced onions.
  16. 16Add rice to the pan with the onions.
  17. 17Add rice to the pan with the onions.
  18. 18Add rice to the pan with the onions.
  19. 19Pour the peanut sauce over the rice and onions.
  20. 20Pour the peanut sauce over the rice and onions.
  21. 21Pour the peanut sauce over the rice and onions.
  22. 22Place the seared chicken thighs on top of the rice and sauce.
  23. 23Place the seared chicken thighs on top of the rice and sauce.
  24. 24Place the seared chicken thighs on top of the rice and sauce.
  25. 25Cover the pan with a lid and cook.
  26. 26Cover the pan with a lid and cook.
  27. 27Cover the pan with a lid and cook.
  28. 28Prepare the cucumber salad dressing by combining chopped spring onions, rice vinegar, soy sauce, and toasted sesame seeds in a container.
  29. 29Prepare the cucumber salad dressing by combining chopped spring onions, rice vinegar, soy sauce, and toasted sesame seeds in a container.
  30. 30Prepare the cucumber salad dressing by combining chopped spring onions, rice vinegar, soy sauce, and toasted sesame seeds in a container.
  31. 31Bash the cucumber with a meat tenderizer.
  32. 32Bash the cucumber with a meat tenderizer.
  33. 33Bash the cucumber with a meat tenderizer.
  34. 34Chop the bashed cucumber and add it to the dressing.
  35. 35Chop the bashed cucumber and add it to the dressing.
  36. 36Chop the bashed cucumber and add it to the dressing.
  37. 37Shake the container to mix the cucumber and dressing.
  38. 38Shake the container to mix the cucumber and dressing.
  39. 39Shake the container to mix the cucumber and dressing.
  40. 40Serve the cooked peanut chicken and rice, topped with a drizzle of the peanut sauce.
  41. 41Serve the cooked peanut chicken and rice, topped with a drizzle of the peanut sauce.
  42. 42Serve the cooked peanut chicken and rice, topped with a drizzle of the peanut sauce.
  43. 43Garnish with green onions, pickled red cabbage, a lime wedge, and the bashed sesame cucumber salad.
  44. 44Garnish with green onions, pickled red cabbage, a lime wedge, and the bashed sesame cucumber salad.
  45. 45Garnish with green onions, pickled red cabbage, a lime wedge, and the bashed sesame cucumber salad.

Ingredients

  • 250 g basmati rice
  • 250 g basmati rice
  • 250 g basmati rice
  • 600 g boneless skinless chicken thighs
  • 600 g boneless skinless chicken thighs
  • 600 g boneless skinless chicken thighs
  • 1 Tbsp curry powder
  • 1 Tbsp curry powder
  • 1 Tbsp curry powder
  • 0.5 Tbsp mild chilli powder
  • 0.5 Tbsp mild chilli powder
  • 0.5 Tbsp mild chilli powder
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 0.5 Tbsp groundnut oil
  • 0.5 Tbsp groundnut oil
  • 0.5 Tbsp groundnut oil
  • Pickled red cabbage
  • Pickled red cabbage
  • Pickled red cabbage
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 15 g ginger
  • 15 g ginger
  • 15 g ginger
  • 2 Tbsp peanut butter
  • 2 Tbsp peanut butter
  • 2 Tbsp peanut butter
  • 200 ml coconut milk
  • 200 ml coconut milk
  • 200 ml coconut milk
  • 300 ml chicken stock
  • 300 ml chicken stock
  • 300 ml chicken stock
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp Chinese rice wine vinegar
  • 1 Tbsp Chinese rice wine vinegar
  • 1 Tbsp Chinese rice wine vinegar
  • 1 Tsp sriracha
  • 1 Tsp sriracha
  • 1 Tsp sriracha
  • 1 Tsp toasted sesame oil
  • 1 Tsp toasted sesame oil
  • 1 Tsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp rice vinegar
  • 1 Tbsp rice vinegar
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 lime juice
  • 0.5 Tbsp brown sugar
  • 0.5 Tbsp brown sugar
  • 0.5 Tbsp brown sugar
  • 1 large cucumber
  • 1 large cucumber
  • 1 large cucumber
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp rice vinegar
  • 1 Tbsp rice vinegar
  • 1 Tsp sesame seed oil
  • 1 Tsp sesame seed oil
  • 1 Tsp sesame seed oil
  • 1 Tsp crispy chilli oil
  • 1 Tsp crispy chilli oil
  • 1 Tsp crispy chilli oil
  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame seeds

Equipment

panglass bowlmeasuring cuplime squeezerblenderchopping boardmeat tenderizer