Ingredients for Peanut Chicken Over Rice
- 1 tbsp vegetable oil
- 1 medium onion
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1/2 cup creamy peanut butter
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tsp paprika
- 1/4 tsp ground cayenne pepper (or more to taste)
- 1 (13.5 ounce) can coconut milk
- 2 limes, juiced
- 1 lb boneless, skinless chicken breasts
- 1 cup steamed spinach
- 1 bell pepper, sliced (any color)
- 1 bell pepper, sliced (any color)
- 3 cups cooked white rice
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How to Make Peanut Chicken Over Rice
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
- Add 1 medium onion, 2 scallions (chopped), and 2 cloves garlic (minced) and cook until the onion is tender (about 5 minutes).
- Reduce heat to medium. Stir in 1/2 cup peanut butter, 2 tablespoons brown sugar, 2 tablespoons fish sauce, 1 teaspoon paprika, the juice of 2 limes, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Stir until the sauce is smooth. Gradually whisk in 1 can (13.5 oz) coconut milk in four additions, stirring until smooth after each addition.
- Bring the sauce to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of water to a boil.
- Trim fat from 1 lb boneless, skinless chicken breasts and slice into 1/2-inch wide by 2-inch long pieces.
- Add the chicken to the boiling water and cook until fully cooked through (about 8-10 minutes).
- Remove the chicken from the water and add it to the peanut sauce. Add 1 cup of steamed spinach and 1 bell pepper (sliced).
- Mix thoroughly and increase the heat to medium.
- Cook for 10-15 minutes, allowing the flavors to meld.
- Remove from heat and serve generously over cooked white rice.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
81g
Fat
122g
Carbs
12g
