Peanut Chicken Over Rice
Indulge in the rich, flavor-packed comfort of Peanut Chicken Over Rice, a quick and satisfying dish that combines tender, seared chicken thighs with a creamy, savory peanut sauce infused with garlic, ginger, and a hint of spice. Perfectly balanced with the nuttiness of peanut butter, the creaminess of coconut milk, and a splash of lime for brightness, this dish delivers a restaurant-quality meal in just 40 minutes. Served over fluffy jasmine or white rice, it’s a wholesome dinner that’s great for busy weeknights or casual gatherings. Elevate each plate with a garnish of crunchy roasted peanuts and fresh green onions for added texture and flavor! Whether you’re craving a comforting classic or exploring new flavors, this peanut chicken recipe is sure to impress.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 0.25 cup soy sauce
- 0.5 cup peanut butter (creamy or chunky)
- 0.75 cup coconut milk
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp chili paste or sriracha
- 0.25 cup unsalted roasted peanuts (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
- 4 cups cooked white or jasmine rice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large skillet or pan over medium-high heat and add the vegetable oil. Once hot, add the chicken thighs and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds, or until fragrant.
In a small bowl, whisk together the soy sauce, peanut butter, coconut milk, brown sugar, lime juice, and chili paste or sriracha until smooth.
Pour the peanut sauce mixture into the pan and stir well to combine with the garlic and ginger. Bring the sauce to a gentle simmer.
Return the seared chicken thighs to the pan, ensuring they are coated with the peanut sauce. Cover the pan with a lid and simmer for 12-15 minutes, or until the chicken is fully cooked and tender.
Meanwhile, prepare the rice according to the package instructions, if not already cooked.
Once the chicken is done, adjust the seasoning of the sauce if needed (add more salt, lime juice, or chili paste to taste).
Serve the chicken and peanut sauce over the cooked rice. Garnish with chopped peanuts and sliced green onions, if desired.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.0 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
