Peanut Chicken with Jasmine Rice
Indulge in a comforting bowl of Peanut Chicken with Jasmine Rice, where tender, bite-sized chunks of seasoned chicken are simmered in a rich, creamy peanut sauce infused with coconut milk, soy sauce, and a hint of honey and lime. This quick and easy recipe pairs perfectly with fragrant jasmine rice, making it a satisfying meal that's ready in just 45 minutes. Garnished with fresh cilantro and crunchy chopped peanuts, this dish blends the perfect balance of savory, sweet, and tangy flavors, with just a whisper of heat from red chili flakes. Whether you're craving a weeknight dinner or a crowd-pleasing meal, this Peanut Chicken recipe is a flavorful showstopper that’s guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 4 tablespoons Creamy peanut butter
- 3 tablespoons Soy sauce
- 400 milliliters Coconut milk
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 0.5 teaspoon Red chili flakes
- 1 cup Jasmine rice
- 1.5 cups Water
- 2 tablespoons Fresh cilantro
- 2 tablespoons Chopped peanuts
Instructions
Begin by preparing the jasmine rice. Rinse the rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
While the rice is cooking, cut the chicken breast into bite-sized pieces. Season the chicken with salt, black pepper, and toss with cornstarch to coat evenly.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the peanut butter, soy sauce, coconut milk, honey, lime juice, and red chili flakes. Whisk until the sauce is smooth and well combined.
Add the cooked chicken back into the skillet and stir to coat it in the peanut sauce. Simmer for 5-7 minutes until the sauce thickens slightly.
Fluff the jasmine rice with a fork and divide it among serving plates.
Spoon the peanut chicken over the jasmine rice, ensuring each serving is topped generously with sauce.
Garnish with freshly chopped cilantro and a sprinkle of chopped peanuts. Serve warm and enjoy!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 53.4 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2761 mg | 59% | |
*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.
