Peanut Sauce Chicken and Rice Recipe

Fresh ginger and garlic are cooked with chicken and rice, then topped with a creamy peanut sauce for a comforting meal to bring you warmth.

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Serves
6
Total Time
55
Prep Time
10
Cook Time
45

Ingredients

  • null 2 Tbsp. vegetable oil
  • null 3 lbs. skin-on, bone-in chicken thighs
  • null 3 Tbsp. fresh ginger, grated
  • null 2 shallots, chopped
  • null 3 cloves garlic, minced
  • null 2 cups uncooked RiceSelect® Jasmati® White Rice
  • null 3 ¼ cups water, divided
  • null 2 Tbsp. soy sauce, divided
  • null ½ cup creamy peanut butter
  • null 1 tsp. chili garlic sauce
  • null 1 tsp. honey
  • null 2 Tbsp. lime juice
  • null Fresh cilantro, to serve

Instructions

  1. In a large Dutch oven over medium heat, add oil and cook chicken thighs, skin side down, until golden brown and easily released from pot, about 15-18 minutes. Transfer chicken to a plate.
  2. In the Dutch oven over medium-low heat, add ginger, shallots and garlic. Cook until fragrant, about 2 minutes. Stir in rice, 3 cups water and 1 tablespoon soy sauce. Nestle chicken thighs into rice mixture. Cover pot and cook on low heat, about 25 minutes, until rice is cooked, and chicken has an internal temperature of 165°F.
  3. Microwave ¼ cup water until warmed, add peanut butter, 1 tablespoon soy sauce, chili garlic sauce, honey and lime juice. Whisk until smooth.
  4. Serve chicken and rice with peanut sauce. Top with fresh cilantro.