Chinese · Dinner
Spicy Peanut Chicken Rice Bowl
Seared chicken thigh tossed in a spicy peanut sauce built from peanut butter, soy sauce, garlic and chili, served over steamed jasmine rice with quick-pickled cucumber and scallion. The sauce balances nutty richness against chili heat and rice vinegar tang, finished with crushed peanuts for crunch.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
642Calories
47.2gProtein
29.8gFat
47.8gCarbs
11.6gSugar
3.9gFiber
1058mgSodium
190mgChol
6.9gSat Fat
760mgPotassium
68mgCalcium
3.4mgIron
0.6mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the chicken into bite-size pieces and season lightly with salt. Mince the garlic, grate the ginger, slice the chili and scallion, and thinly slice the cucumber.
2
Chill
Toss the sliced cucumber with rice vinegar and a pinch of salt; let it sit at room temperature for 10 minutes until softened.
3
Whisk
In a small bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey and water until smooth and pourable.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and sear the chicken pieces for 5 to 6 minutes, turning occasionally, until golden and cooked through.
5
Sauté
Push the chicken aside, add the garlic, ginger and chili to the cleared space, and sauté over medium heat for 30 seconds until fragrant.
6
Sauce
Pour the peanut sauce into the skillet, stir to coat the chicken, and simmer over medium-low heat for 2 minutes until glossy and thick.
7
Plate
Spoon rice into a bowl, top with glazed chicken and drained pickled cucumber, scatter the scallion and roasted peanuts over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 4 tbsp4 tbsp peanut butter
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 fresh red chili
- 4 tbsp4 tbsp water
- 1 1/2 cup280g cooked jasmine rice
- 2/3 cup70g cucumber
- 2 tbsp2 tbsp rice vinegar (for pickling)
- 22 scallion
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp vegetable oil
- pinch of salt
