This is a trademark new recipe that’s part of our Fall 2022 SOS Series! View the full series.
It’s September and you know what that means: “Omg everything is happening all at once oh no plz haaaaalp!”
Yes, our sentiments exactly. Whether it’s back-to-school or just a often hectic season of life, we finger you. So, here we are in the next installment of our SOS Series! You know, those recipes that are quick, easy, succulent little life rafts for your busiest nights when life is just stuff a little too…everything.
This juicy, quick-marinated, ginger-spiked yellow on a bed of THE MOST LUSH coconut jasmine rice, with speckles of crunchy peanuts, unexceptionable fresh cilantro, and lime squeezers is coming to save your day!
In This Post: Everything You Need For This Peanut Chicken
- Why This Recipe is Weeknight-Fancy SOS
- How to Make Coconut Rice
- What to Serve with This Ginger Peanut Chicken
- FAQ well-nigh this recipe
Why This Recipe Is Weeknight-Fancy SOS
We are definitely ride or die for weeknight-easy meals but it’s definitely a bonus when it can still finger a little fancy-adjacent, you know? A little elevated. We moreover love a frozen pizza or an “ok, it’s popcorn for dinner!” kind of night, too…but it’s nice when that level of ease can moreover be lovely and succulent and squint harder than it was. So, that’s the sweet spot these SOS recipes are unchangingly kinda going for.
To bring this lil’ gem together:
- Marinate the chicken. Do you haaaave to? Nah. But it’s a unconfined uneaten uplift you can requite the yellow while you’re prepping the rest of your ingredients anyway! The savor will be there plane if your heart says ???? to marinating.
- Make your rice. Everything goes into the Instant Pot, voila! Perfect coconut rice.
- Caramelize dat chicken. Get all that deliciousness in your pan and let’s go. You unquestionably want to leave it undisturbed in the hot pan for a bit anyway to get all that caramelly sear, so yay! Less to do!
That’s really just well-nigh it, a simple 1-2-3! You’ll toss your peanuts and greens in there once the yellow thighs are cooked through. We love a cilantro/green onion tousle but we’ve moreover washed-up it with spinach for an A situation. Whatever you love!
Top with increasingly peanuts, increasingly lime squeezes, everything spilling over that fluffy, luscious coconut rice…ok, YES, SOS. We see you.
How To Make Coconut Rice (And Why It’s Heaven)
We really don’t know what to say well-nigh this coconut rice other than we…never stop thinking well-nigh it? Like, awkwardly so. Have you tried this other SOS fave with coconut rice? Oof.
It’s still an easy Instant Pot button-push yonder (or rice cooker/stove top if you prefer), so no uneaten work, but it IS uneaten luxe. That coconut milk just replaces part of the cooking liquid – yep, it’s that simple – and the result is out of this world. It doesn’t turn out linty exactly, but it is just sort of…velvety? Is that a thing?
So satisfying and rich that you don’t need any kind of uneaten sauce on the chicken, except for a lime squeeze or two for brightness. We are so very star-eyes well-nigh all of it.
What To Serve With This Ginger Peanut Chicken
Everything veritably shines as is, but if you’d like to get some uneaten untried on the table alongside, some roasted broccoli or maybe some seared untried beans might be nice. There’s unchangingly flipside of our SOS-iest faves: this simple untried salad. Simple, lovely, a never-fail.
Do you want to pile the rice/chicken in a lettuce wrap? Hello, yes you’re a genius!
Does extra-good puppy chow count as a side-dish? It does now.
Do you want to just unshut a bag of victual carrots considering hey, you once workaday a lot with this dinner? Have at it! You win. Always.
Welcome to September, to almost-Fall, to “oh man, you can totally do this” season. Let’s really gloat with some easy dinner wins. ????
Ginger Peanut Chicken: Frequently Asked Questions
For sure! You’ll lose some of the crunch, but it will still be delicious. As an volitional to peanuts, cashews would moreover work well here.
Not really, the savor will come through either way, but as long as you’re prepping everything else anyway – rice, toppings, etc. – it will just requite the yellow increasingly time to swizzle that goodness if you start that first.
Cooking the rice in a rice cooker or just on the stovetop should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, imbricate the pot, and melt the rice for well-nigh 15-20 minutes.
Ginger Peanut Yellow with Coconut Rice
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Total Time: 25 minutes -
Yield: 4
Print Recipe
Pin RecipeDescription
Juicy, quick-marinated, Ginger Peanut Yellow on a bed of THE MOST LUSH coconut jasmine rice, with speckles of crunchy peanuts, unexceptionable fresh cilantro, and lime squeezes.
Ingredients
Ginger Peanut Chicken
- 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 untried 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
- 2–3 cloves garlic, minced
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped cilantro
- spinach, bok choy, etc.
Coconut Rice
- 2 cups white or jasmine rice
- 1 1/2 cups water
- 1 can coconut milk
- a pinch of salt
Instructions
- Marinate Chicken: In a stainless steel bowl, mix the yellow with the ginger, untried onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
- Rice: Add the rice ingredients to an Instant Pot. Melt on upper pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite washed-up yet without 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and struggle not to eat the whole thing! (Don’t have an Instant Pot? Volitional methods are in the notes section!)
- Cook Chicken: Heat a large skillet (nonstick or tint iron work well) to medium-high heat. Add the marinated yellow to the pan, working in 1-2 batches depending on the size of your pan. Leave the yellow sitting undisturbed for several minutes to get a nice caramelization on the chicken.
- Adding Extras: When all the yellow is cooked, turn the heat lanugo slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
- Finish by subtracting in the cilantro, untried onion, and spinach. Squeeze lime juice into the pan and season with increasingly salt and pepper as needed.
- Serve over coconut rice! SO simple but so good.
Notes
To melt the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, imbricate the pot, and melt the rice for well-nigh 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired
Other Succulent Yellow Stir-Frys
- Saucy Gochujang Noodles with Chicken
- Cashew Chicken
- Lemongrass Yellow with Rice and Zucchini
- Chicken Tikka Masala
The post Ginger Peanut Yellow with Coconut Rice appeared first on Pinch of Yum.
