Ginger Peanut Chicken with Coconut Rice is a flavorful and satisfying dish that combines tender chicken in a rich and creamy peanut sauce infused with ginger, served over aromatic coconut rice. This recipe brings together the nutty flavor of peanuts, the warmth of ginger, and the creaminess of coconut for a harmonious blend of textures and tastes. It’s a perfect dish for those who enjoy Asian-inspired flavors and creamy sauces. Serve it with steamed vegetables or a side salad for a complete and delicious meal.
Recipe: Ginger Peanut Chicken with Coconut Rice
Ingredients:
For the Ginger Peanut Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 can (14 ounces) coconut milk (full-fat)
- 1/2 cup chicken broth or water
- Crushed red pepper flakes, to taste (optional, for heat)
- Chopped green onions and chopped peanuts, for garnish
For the Coconut Rice:
- 1.5 cups jasmine rice (or any long-grain rice)
- 1 can (14 ounces) coconut milk (full-fat)
- 1 cup water
- 1/2 teaspoon salt
Instructions:
- Prepare the Coconut Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring to a boil over medium-high heat. Stir once, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Cook the Ginger Peanut Chicken:
- Season the chicken pieces with salt and pepper.
- In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the chicken pieces in batches and cook until browned on all sides, about 4-5 minutes per batch. Transfer the browned chicken to a plate and set aside.
- Make the Peanut Sauce:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- Reduce the heat to low. Add the smooth peanut butter, soy sauce, rice vinegar, honey or maple syrup, coconut milk, and chicken broth or water to the skillet. Stir until the peanut butter is melted and all ingredients are well combined.
- Optional: Add crushed red pepper flakes for a spicy kick, adjusting to taste.
- Simmer and Combine:
- Return the cooked chicken pieces to the skillet with the peanut sauce. Stir gently to coat the chicken in the sauce.
- Simmer over low heat for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Serve:
- Serve the Ginger Peanut Chicken over the coconut rice.
- Garnish with chopped green onions and chopped peanuts for added texture and flavor.
Tips:
- Adjust the thickness of the peanut sauce by adding more coconut milk or chicken broth if needed.
- For a creamier sauce, stir in a tablespoon of coconut cream or heavy cream towards the end of cooking.
- Customize the heat level by adjusting the amount of crushed red pepper flakes or adding sriracha sauce.
Variations:
- Substitute tofu or shrimp for the chicken for a vegetarian or seafood variation.
- Add diced bell peppers, snap peas, or broccoli to the Ginger Peanut Chicken for additional vegetables.
Ginger Peanut Chicken with Coconut Rice is a delightful and comforting dish that’s sure to impress with its rich flavors and creamy texture. Enjoy the blend of ginger, peanuts, and coconut in every delicious bite!