Peanut Chicken with Coconut Rice is and incredible, flavorful dinner recipe 🙂
Sometimes I dream up a recipe and it’s just as good as I thought it would be.
And then there are those magical moments when it’s a million times better than I ever would have imagined!
This peanut sauce is packed full of SO much yumminess!
Here is how to make Peanut Chicken with Coconut Rice
Whisk together peanut butter, soy sauce, rice vinegar, Sriracha, honey, garlic paste, and ginger paste.
It does take at least a minute or two to come together.
Half of this sauce will be the marinade, the other half with be the sauce at the end.
For the chicken I am using boneless, skinless chicken thighs.
They are more flavorful and less likely to dry out than chicken breasts.
Cut two pounds and place in a gallon size plastic bag with half of this sauce.
Marinate in the fridge for at least an hour.
You’ll want to start the coconut rice first to make sure the timing of all this works out perfectly.
Bring a can of coconut milk, some water, and 2 cups of jasmine rice to a boil.
Then cover and reduce the heat to low and simmer for 15 minutes.
A few minutes into the rice cooking set a large skillet over medium high heat.
Add vegetable oil and once that’s hot add the chicken.
The chicken takes about 8 to 9 minutes, stirring a few times throughout.
At the end add the leftover sauce from earlier.
The coconut rice should be perfectly cooked and fluffy!
Serve the Peanut Chicken with Coconut Rice with chopped peanuts, cilantro, and lime. YUM!
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Peanut Chicken with Coconut Rice
Peanut Chicken with Coconut Rice has chicken thighs in a sweet and spicy peanut sauce served over coconut rice for the perfect combo
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup peanut butter
- 1/2 cup soy sauce
- 2 Tbsps rice vinegar
- 2 Tbsps Sriracha
- 1 Tbsp honey
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 1 13.5 oz can coconut milk
- 1 1/4 cups water
- 2 cups uncooked Jasmine rice
- 2 Tbsps vegetable oil
- Optional: chopped peanuts, cilantro, lime wedges
Trim the chicken thighs and cut into bite size pieces. Place the chicken in a gallon size plastic bag.
Add the peanut butter, soy sauce, rice vinegar, Sriracha, honey, garlic, and ginger to a bowl and whisk until evenly combined. Add half of this sauce to the bag with the chicken and massage until evenly combined. Marinate in the fridge at least one hour.
For the rice add the coconut milk, water, and rice to a saucepan and cover. Bring to a boil and reduce the heat to low and simmer 15 minutes.
Set a large skillet over medium high heat and add the vegetable oil. Once the oil is hot add the chicken that has been marinating. Cook 8 to 9 minutes, stirring a few times. During the last minute add in the remaining sauce that was set aside earlier.
Serve the chicken over the coconut rice and add chopped peanuts, cilantro, and/or lime wedges over top if desired.