Spicy Peanut Butter Chicken with Coconut Rice
Shake up your weeknight dinner routine with this incredible flavor explosion! This dish perfectly marries creamy, spicy, and savory notes, creating an unforgettable meal that is both comforting and exciting. It's a quick and easy way to bring a taste of Asian fusion to your table, making it our top recommendation for Week 15.
Ingredienser
- Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces600 g
- Jasmine rice300 g
- Full-fat coconut milk, canned400 ml
- Water200 ml
- Creamy peanut butter120 g
- Soy sauce or tamari4 tbsp
- Sriracha or other chili sauce, to taste2 tbsp
- Lime, juiced1 pc
- Honey or maple syrup2 tbsp
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Red bell pepper, sliced1 pc
- Sesame oil2 tbsp
- Fresh cilantro, chopped, for garnish1 handful
- Roasted peanuts, chopped, for garnish2 tbsp
Slik gjør du
Rinse the jasmine rice under cold water. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork.
While the rice is cooking, whisk together the peanut butter, soy sauce, sriracha, lime juice, honey, minced garlic, and grated ginger in a bowl. Add 3-4 tablespoons of hot water to thin the sauce to a smooth, pourable consistency. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of sesame oil to the skillet. Add the sliced red bell pepper and cook for 3-4 minutes until slightly softened but still crisp.
Return the cooked chicken to the skillet with the bell peppers. Pour the peanut sauce over everything and stir to coat. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.
Serve the spicy peanut butter chicken immediately over the fluffy coconut rice. Garnish generously with fresh chopped cilantro and roasted peanuts.