Peanut Chicken & Rice Bake

Directions

  1. 1Season chicken thighs with curry powder.
  2. 2Add grated ginger, peanut butter, sesame oil, lime juice, coconut milk, sriracha, soy sauce, and Chinese rice wine vinegar to a measuring cup.
  3. 3Blend the peanut sauce ingredients together.
  4. 4Sear the seasoned chicken thighs in a pan until browned.
  5. 5Remove chicken from the pan and sauté sliced onions.
  6. 6Add rice to the pan with the onions.
  7. 7Pour the peanut sauce over the rice and onions.
  8. 8Place the seared chicken thighs on top of the rice and sauce.
  9. 9Cover the pan with a lid and cook.
  10. 10Prepare the cucumber salad dressing by combining chopped spring onions, rice vinegar, soy sauce, and toasted sesame seeds in a container.
  11. 11Bash the cucumber with a meat tenderizer.
  12. 12Chop the bashed cucumber and add it to the dressing.
  13. 13Shake the container to mix the cucumber and dressing.
  14. 14Serve the cooked peanut chicken and rice, topped with a drizzle of the peanut sauce.
  15. 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