Peanut Ginger Chicken
Juicy, quick-marinated, Ginger Peanut Chicken on a bed of coconut rice, with crunchy peanuts, bright fresh cilantro, and lime squeezes.
Prep
: 10
Total
: 25 minutes
Ingredients
Chicken Marinade
- 1.25 pounds chicken thighs fat trimmed, cut into small bite-sized pieces
- 1 inch ginger grated
- 3 green onions thinly sliced (white parts and green parts separated)
- 1 lime zest and juice of
- 2 tablespoons brown sugar
- 1.5 teaspoons salt
- 1 tablespoon olive oil or avocado oil
For Serving
- 2 cloves garlic minced
- 0.5 cup chopped roasted peanuts
- 0.5 cup chopped cilantro
- 1 cup spinach or bok choy, etc.
Coconut Rice
- 2 cups white or jasmine rice
- 1.5 cups water
- 1 can coconut milk 14-ounce
- 0.25 teaspoon salt
Instructions
Preparation Steps
- In a stainless steel bowl, mix the chicken with the grated ginger, white parts of green onions, lime zest, brown sugar, salt, and oil. Marinate for 20 minutes to 2 hours.
- Cook the coconut rice: Combine rice, water, coconut milk, and salt in a pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until liquid is absorbed. Fluff with a fork.
- Heat a large skillet to medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook undisturbed for several minutes to achieve caramelization.
- Once the chicken is cooked, reduce heat slightly and add the minced garlic and chopped peanuts. Sauté for 3-5 minutes until peanuts are toasted and garlic is fragrant.
- Stir in the chopped cilantro and spinach. Squeeze fresh lime juice over the mixture. Season with additional salt and pepper if needed.
- Serve the peanut ginger chicken over the prepared coconut rice.
Notes
This dish is vibrant, flavorful, and relatively quick to prepare. The combination of savory chicken, aromatic ginger, creamy peanut, and fresh cilantro is a crowd-pleaser. Adjust salt and lime to your preference.