How to Make Ginger Peanut Chicken with Coconut Rice

Ginger Peanut Chicken with Coconut Rice is a vibrant and flavorful dish that combines tender chicken marinated in a zesty peanut sauce with aromatic coconut rice and crisp stir-fried vegetables.

This recipe harmoniously blends Asian-inspired flavors with creamy coconut undertones, creating a dish that is both satisfying and delicious

Here’s a detailed recipe for Ginger Peanut Chicken with Coconut Rice, including all the necessary ingredients and step-by-step instructions

Ingredients

For the Chicken Marinade:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 3 tablespoons peanut butter (creamy or chunky)
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional, for heat)
• 2 tablespoons chopped fresh cilantro (for garnish)

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt

For the Stir-fry:

• 1 tablespoon vegetable oil
• 1 bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup snap peas or snow peas
• 1/4 cup chopped green onions
• 2 tablespoons chopped peanuts (for garnish)

Instructions

Step 1: Marinate the Chicken

1. Prepare the marinade: In a large bowl, mix peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, sesame oil, and chili flakes.
2. Marinate the chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1-2 hours for the best flavor.

Step 2: Cook the Coconut Rice

1. Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Combine ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir well.
3. Cook the rice: Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Fluff the rice: Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Step 3: Stir-fry the Chicken and Vegetables

1. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Cook the chicken: Add the marinated chicken to the skillet, discarding any excess marinade. Stir-fry for 5-7 minutes, or until the chicken is cooked through and slightly caramelized.
3. Add vegetables: Add the sliced bell pepper, julienned carrot, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
4. Combine: Mix in the chopped green onions and stir everything together for another minute.

Step 4: Serve

1. Plate the dish: Serve the stir-fried ginger peanut chicken over a bed of coconut rice.
2. Garnish: Sprinkle with chopped peanuts and fresh cilantro.

Tips

• Adjust the heat: If you prefer a spicier dish, add more chili flakes or a dash of hot sauce to the marinade.
• Coconut rice variations: For extra flavor, you can add a piece of ginger or a couple of kaffir lime leaves to the rice while it cooks.
• Vegetable options: Feel free to substitute or add other vegetables like broccoli, zucchini, or mushrooms based on your preference.

Enjoy your Ginger Peanut Chicken with Coconut Rice!

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