# Peanut Chicken & Rice Bake

This is a delicious, high-protein dinner featuring tasty seared chicken thighs with basmati rice cooked to fluffy perfection in a punchy and vibrant peanut coconut sauce.

- Cuisine: Indian
- Category: Soup
- Language: en

## 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
- 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

## Instructions

1. Add chicken thighs and curry powder to a bowl and mix well.
2. In a separate measuring cup, combine grated garlic, grated ginger, peanut butter, sesame oil, lime juice, coconut milk, chicken stock, soy sauce, Chinese rice wine vinegar, sriracha, rice vinegar, and brown sugar.
3. Blend the sauce ingredients with an immersion blender until smooth.
4. Sear the seasoned chicken thighs in a pan.
5. Remove the chicken and add sliced onion to the pan, cooking until caramelized.
6. Add basmati rice to the pan with the onions.
7. Pour the peanut coconut sauce over the rice.
8. Place the seared chicken thighs on top of the rice and sauce.
9. Cover the pan and allow the rice and chicken to cook together.
10. Prepare the cucumber salad by adding spring onions, soy sauce, rice vinegar, sesame seed oil, crispy chili oil, and toasted sesame seeds to a food container.
11. Bash the cucumber with a meat tenderizer.
12. Cut the bashed cucumber into pieces and add them to the food container with the other salad ingredients.
13. Shake the container to mix the cucumber salad.
14. Once cooked, remove the lid from the chicken and rice bake.
15. Serve the peanut chicken and rice bake in a bowl, topped with additional peanut sauce, sliced green onions, pickled red cabbage, and the bashed sesame cucumber salad.

## Equipment

- bowl
- pan
- measuring cup
- lime squeezer
- immersion blender
- lid
- food container
- meat tenderizer
- spoon
- fork

## Tips

- The sauce used to cook the rice doubles up and cooks down to make the perfect Peanut pouring sauce.
- You get lovely burnt crispy little bits of rice at the bottom of the pan.

## Source

- Original video: https://www.instagram.com/reel/DPhJmLjDK9o/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/96a1e3a9-e009-4f50-8814-867be8a82c2f
- Extracted: 2025-11-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt