Peanut Chicken with Ginger Slaw
This flavorful dish features tender peanut chicken, creamy coconut rice, and a zesty ginger slaw that you will want to eat every day.
recipesbynani.comIf you are looking for a reliable dinner that your whole family will ask for again and again, this is it. The combination of savory peanut chicken, rich coconut rice, and a bright, crunchy slaw hits all the right notes for a satisfying meal. It is a fantastic option for busy weeknights when you want something fresh and comforting.
My favorite part is definitely the ginger slaw, which adds a wonderful zingy bite to the plate. If you are in a hurry, feel free to use pre shredded cabbage or store bought precooked rice to get this on the table even faster. Either way, it is a meal that truly feels like a treat.
🧺 Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1/4 cup peanut satay sauce, plus extra for serving
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 1 tablespoon avocado oil
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon ginger paste
- 1/2 teaspoon salt
- 4 to 5 cups shredded purple cabbage
- 1 shallot, very thinly sliced
- 2 cups jasmine rice
- 1 14 ounce can coconut milk
- 1 1/2 cups water
- 1 teaspoon salt
👩🍳Instructions
- 1
In a bowl, combine the sliced chicken with the peanut satay sauce, grated garlic, and salt. Set it aside to marinate for 15 to 30 minutes while you prepare the rest of the meal.
- 2
Rinse the jasmine rice under cold water. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a low simmer, cover with a lid, and cook for 15 minutes. Remove from heat and fluff with a fork.
- 3
To make the slaw, whisk the rice vinegar, sugar, ginger paste, and salt in a large bowl. Add the shredded cabbage and sliced shallots. Use your hands to massage the dressing into the vegetables until they are tender and fragrant.
- 4
Heat the avocado oil in a large nonstick skillet over medium high heat. Add the chicken and stir fry for a few minutes until the pieces are golden and cooked through.
- 5
Assemble the bowls by spooning the warm coconut rice at the base, topping it with the peanut chicken, and adding a generous heap of the ginger slaw. Drizzle with extra peanut sauce if you like.
💡 Tips
Store any leftovers in airtight containers in the fridge for up to 3 days. Keep the slaw separate from the rice and chicken until you are ready to eat to maintain the best crunch.
Made this recipe? Let us know how it went.
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