Curry-Peanut Chicken
with White Rice & Marinated Vegetables
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- ½ cup Long Grain White Rice
- 4 oz Carrots
- 1 Persian Cucumber
- 2 Scallions
- 1 Tbsp Yellow Curry Paste
- 3 Tbsps Sweet Chili Sauce
- 1 Tbsp Smooth Peanut Butter Spread
- 2 Tbsps Mayonnaise
- 1 Tbsp Mirin
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsps Roasted Peanuts
- ¼ cup Cornstarch
From your pantry:
Instructions
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Cook the rice
Carefully rinse the rice, stirring through for any impurities. Drain thoroughly. In a medium saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
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Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Peel the carrots; grate on the large side of a box grater. Halve the cucumber lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the grated carrots, sliced cucumber, vinegar, sweet chili sauce, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate, medium bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.
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Coat & cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
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Dress the chicken & serve your dish
Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Contains: Peanuts, Soy, Tree nuts, Sesame, Wheat
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