Description
Ginger Peanut Chicken with Coconut Rice is a flavorful and satisfying dish featuring tender marinated chicken thighs sautéed with ginger, peanuts, and fresh herbs, served over creamy coconut-infused jasmine rice. This recipe combines aromatic spices and a hint of lime for a delightful balance of savory, sweet, and tangy flavors, perfect for a quick and easy 25-minute meal.
Ingredients
Scale
Chicken Marinade
- 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
- 1-inch piece of ginger, grated
- 3 green onions, thinly sliced (white parts and green parts separated)
- Zest and juice of 1-2 limes
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil or avocado oil
Additional Ingredients
- 2-3 cloves garlic, minced
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped cilantro
- 1 cup spinach, bok choy, or similar leafy green
Coconut Rice
- 2 cups white or jasmine rice
- 1 1/2 cups water
- 1 can (13.5-14 oz) coconut milk
- Pinch of salt
Instructions
- Marinate Chicken: In a stainless steel bowl, combine the chicken pieces with grated ginger, white parts of green onions, lime zest, brown sugar, salt, and olive or avocado oil. Mix thoroughly to coat the chicken evenly. Cover and marinate for at least 20 minutes, up to 2 hours to enhance flavors.
- Cook Rice: Add the jasmine rice, water, coconut milk, and a pinch of salt into an Instant Pot. Seal the lid and cook on high pressure for 3 minutes. Allow a natural pressure release for 10-15 minutes to let the rice finish cooking gently. Once done, release any remaining steam and fluff the rice carefully with a fork.
- Cook Chicken: Heat a large nonstick or cast iron skillet over medium-high heat. Add the marinated chicken in 1-2 batches to avoid overcrowding. Let the chicken cook undisturbed for several minutes to develop a rich caramelized crust, then stir or flip until chicken is cooked through.
- Add Peanuts and Garlic: Lower the heat slightly and add chopped roasted peanuts and minced garlic to the skillet with the cooked chicken. Sauté together for 3-5 minutes until the peanuts become aromatic and lightly toasted, and the garlic is fragrant but not burnt.
- Finish and Serve: Stir in the chopped cilantro, green parts of the green onions, and the spinach or bok choy. Squeeze fresh lime juice over the mixture, and season with additional salt and pepper if needed. Serve the ginger peanut chicken hot over the fluffy coconut rice for a complete meal.
Notes
- If you don’t have an Instant Pot, cook the coconut rice on the stovetop by combining rice, coconut milk, water, and salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid absorbed.
- Allowing the chicken to caramelize undisturbed in the pan helps build flavor and texture.
- Adjust lime juice and salt to taste to balance the sweetness and savoriness.
- Leafy greens such as spinach or bok choy can be swapped according to preference or availability.
