Peanut Chicken Rice Bake
This Peanut Chicken Rice Bake is a high protein dinner you’ll be making time and time again. Seared chicken thighs, with basmati rice cooked to fluffy perfection in a punchy and vibrant peanut sauce with coconut milk, garlic and ginger. Think satay chicken vibes made into a one pan rice bake, served with a quick and easy bashed Sesame Cucumbers and pickled red cabbage.
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In a large bowl, coat the chicken thighs in the curry powder, chilli powder, salt and pepper. Wash the basmati rice thoroughly with cold water until the water runs clear, then leave to soak for at least ten minutes.
In a separate large bowl or jug, blend the peanut sauce ingredients together using a stick blender. You can also just whisk the sauce ingredients together if you don’t have a blender.
Heat the oil in a large, deep lidded pan, sear the chicken thighs over a medium-high heat for 3-4 minutes on each side, they only need to be 70% cooked at this point, then remove from the pan and set aside.
In the same pan, sauté the onion for 3-4 minutes over a medium heat, until soft, add the rice, stir and gently toast for 2-3 minutes, until the water on the rice has dried out, then pour in 500ml of the peanut sauce - you should have roughly 100-200ml of the sauce left, we’ll use this to make our peanut pouring sauce later! Allow the rice to come to a low simmer in the pan, place the chicken thighs on top of the rice, so they are not completely submerged, cover with a lid and leave to cook for 10-15 minutes over a medium heat, until there is no excess liquid left in the pan. Remove the pan from the heat but leave the lid on so the rice can steam for 5-10 minutes - this will result in a fluffier rice!
Whilst the rice is cooking, make the bashed sesame cucumbers. Firstly, bash the cucumber using a mallet or rolling pin. Add the garlic, spring onions, soy sauce, rice vinegar, sesame oil and chilli oil to an airtight container. You have the option to toast the sesame seeds in a dry pan for 3-4 minutes, until sizzling hot, then add to the tupperware and mix, if not just add them to the sauce untoasted. Add the bashed cucumber, cover with a lid and shake to coat the cucumber.
Just before serving, heat the remaining peanut sauce in a small pan, over a medium heat whilst stirring constantly, until the sauce bubbles and thickens.
Serve the chicken and rice into a bowl, along side the cucumber salad and pickled red cabbage. Drizzle the peanut sauce over the chicken thighs. Garnish with spring onions and chilli oil if you fancy an extra kick and enjoy! If meal prepping this, it will last in the fridge for up to 4 days.
Nutritional Info
Per serving:
Cals – 628
Carbs – 59g
Protein – 40g
Fat – 24g
Fibre – 4g
Ingredients
Serves 4
- 250g of basmati rice.
- 600g of boneless, skinless chicken thighs.
- Tbsp of curry powder.
- 1/2 tbsp of mild chilli powder
- 1 white onion - thinly sliced.
- Salt and black pepper, to taste.
- 1/2 tbsp of groundnut oil, for frying.
- Spring onion, to garnish.
- Chilli oil, to garnish (optional).
- Pickled red cabbage, to serve.
Peanut Sauce:
- 3 cloves of garlic - grated or chopped.
- 15g of ginger - grated or chopped.
- 2 tbsp of peanut butter.
- 200ml of coconut milk.
- 300ml of chicken stock.
- Tbsp of soy sauce.
- Tbsp of rice vinegar.
- Tsp of sriracha.
- Tsp of toasted sesame oil.
- Juice of 1/2 a lime.
- 1/2 tbsp of brown sugar.
Bashed Sesame Cucumbers:
- 1 large cucumber.
- 1 clove of garlic - finely chopped.
- 2 spring onions - thinly sliced.
- Tbsp of soy sauce.
- Tbsp of rice vinegar.
- Tsp of sesame seed oil.
- Tsp of crispy chilli oil.
- 1 tbsp of sesame seeds (toasting optional).
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