Ginger Peanut Chicken with Coconut Rice

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces

1-inch piece of ginger, grated

3 green onions, thinly sliced (white parts and green parts separated)

zest and juice of 1-2 limes

2 tablespoons brown sugar

1 1/2 teaspoons salt

1 tablespoon olive oil or avocado oil

2-3 cloves garlic, minced

1/2 cup chopped roasted peanuts

1/2 cup chopped cilantro

1 cup spinach, bok choy, etc.

2 cups white or jasmine rice

1 1/2 cups water

1 can coconut milk

a pinch of salt

步驟

Marinate Chicken

In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.

Rice

Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot? Alternative methods are in the notes section!)

Cook Chicken

Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.

Adding Extras

When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.

Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.

Serve over coconut rice! SO simple but so good.

營養

• 卡路里: 509
• 總脂肪: 32.7 g
• 飽和脂肪: 18.3 g
• 反式脂肪: 0 g
• 膽固醇: 43.8 mg
• 鈉: 1530.2 mg
• 總碳水化合物: 40 g
• 膳食纖維: 2.2 g
• 總糖: 5.9 g
• 蛋白質: 18.4 g