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