Peanut Chicken Bowl
This Peanut Chicken Bowl weeknight dinner that I have made countless time recently! The best part about this recipe is that it is ready in under 30 minutes, but packs so much flavour. Chicken thighs coated in curry powder then seared to lock in flavour, baked with a delicious, rich and creamy peanut sauce. Served as a rice bowl with pickled onions and crunchy veg.
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Cook: 30
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Preheat the oven to 180°C/ 360°F.
In a bowl, coat the chicken thighs all over in the curry powder.
Mix together the peanut sauce, until fully combined with no lumps.
Heat the oil in a pan and sear the chicken for 3-4 minutes on each side, over a high heat, then transfer to a baking dish, pour over the peanut sauce, add the chilli, lime zest and bake for 15-20 minutes.
Serve the chicken thighs over the rice, with the pickle onions, cabbage and cucumber on the side. Spoon the peanut sauce over the chicken thighs, garnish with chopped peanuts, coriander and a squeeze of lime.
Ingredients
- 1/2 tbsp of curry powder.
- 600g of boneless, skinless chicken thighs.
- 1/2 tbsp of groundnut oil.
- 1 red chilli - thinly sliced.
- 1 lime, zested then cut into wedges.
Peanut Sauce:
- 3 cloves of garlic - finely chopped.
- 15g of ginger - finely chopped.
- 100ml of light coconut milk.
- 1.5 tbsp of crunchy peanut butter.
- Tbsp of soy sauce.
- Tbsp of Chinese rice wine vinegar.
- 1/2 tbsp of sriracha.
- 1/2 tbsp of toasted sesame oil.
- Tbsp of rice wine vinegar.
- 1/2 tbsp of brown sugar.
- 125g of cooked rice, per serving.
- Pickled red onions.
- Shredded white or red cabbage.
- Cucumber slices.
- A handful of chopped peanuts.
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