Ginger Peanut Chicken with Coconut Rice Recipe

Introduction

This Ginger Peanut Chicken with Coconut Rice is a vibrant and flavorful dish that combines tender chicken thighs with a zesty ginger marinade and crunchy roasted peanuts. Paired with creamy coconut-infused rice, it’s a comforting meal perfect for any night of the week.

Ingredients

• 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
• 1-inch piece of ginger, grated
• 3 green onions, thinly sliced (white parts and green parts separated)
• Zest and juice of 1-2 limes
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil or avocado oil
• 2-3 cloves garlic, minced
• 1/2 cup chopped roasted peanuts
• 1/2 cup chopped cilantro
• 1 cup spinach, bok choy, or similar greens
• 2 cups white or jasmine rice
• 1 1/2 cups water
• 1 can coconut milk
• A pinch of salt

Instructions

1. Step 1: In a stainless steel bowl, combine the chicken pieces with grated ginger, white parts of the green onions, lime zest, brown sugar, salt, and oil. Mix well and marinate for 20 minutes up to 2 hours in the refrigerator.
2. Step 2: Prepare the rice by adding the rice, water, coconut milk, and a pinch of salt to an Instant Pot. Cook on high pressure for 3 minutes, then allow a natural pressure release for 10-15 minutes. Fluff the rice with a fork once done. (If you don’t have an Instant Pot, cook the rice on the stovetop with the same ingredients until tender.)
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken in one or two batches depending on pan size. Let it cook undisturbed for several minutes to develop a caramelized crust.
4. Step 4: After the chicken is fully cooked, reduce the heat slightly and add the chopped peanuts and minced garlic to the pan. Sauté for 3-5 minutes until the peanuts are toasted and the garlic is fragrant.
5. Step 5: Stir in the chopped cilantro, green onion greens, and spinach or bok choy. Squeeze fresh lime juice over the mixture, then season with additional salt and pepper to taste.
6. Step 6: Serve the ginger peanut chicken over the creamy coconut rice immediately, enjoying a perfect balance of flavors and textures.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes when cooking the chicken.
• Substitute chicken thighs with firm tofu for a vegetarian version, marinating and cooking similarly.
• If you don’t have coconut milk, use half-and-half or whole milk with a touch of shredded coconut for subtle flavor.
• Fresh lime juice added at the end brightens the dish—adjust the amount to your taste preference.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or coconut milk to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can dry out more easily. Adjust cooking time accordingly and avoid overcooking to keep the chicken tender.

What if I don’t have an Instant Pot for the rice?

You can cook the coconut rice on the stovetop by combining 2 cups rice, 1 1/2 cups water, 1 can coconut milk, and a pinch of salt in a pot. Bring to a boil, then reduce to low heat, cover, and simmer for about 15-20 minutes until the rice is tender and liquid is absorbed.

Ginger Peanut Chicken with Coconut Rice Recipe

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Ginger Peanut Chicken with Coconut Rice is a vibrant, flavorful dish featuring tender marinated chicken thighs cooked to perfection with aromatic ginger, lime, and roasted peanuts. Served over creamy coconut-infused jasmine rice, this dish combines a balance of savory, tangy, and slightly sweet flavors with fresh herbs and greens for a satisfying and wholesome meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Asian Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
• 1-inch piece of ginger, grated
• 3 green onions, thinly sliced (white parts and green parts separated)
• Zest and juice of 1-2 limes
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil or avocado oil

Additional Chicken Ingredients

• 2–3 cloves garlic, minced
• 1/2 cup chopped roasted peanuts
• 1/2 cup chopped cilantro
• 1 cup spinach, bok choy, or other leafy greens

Coconut Rice

• 2 cups white or jasmine rice
• 1 1/2 cups water
• 1 can (13.5-14 oz) coconut milk
• A pinch of salt

Instructions

1. Marinate Chicken: In a stainless steel bowl, combine the chicken pieces with grated ginger, the white parts of the green onions, lime zest, brown sugar, salt, and oil. Stir well to coat evenly. Let the chicken marinate for at least 20 minutes, up to 2 hours, to develop flavor.
2. Cook Coconut Rice: Add the rice, water, coconut milk, and a pinch of salt to an Instant Pot. Seal the lid and cook on high pressure for 3 minutes. Allow the pressure to release naturally for 10-15 minutes until the rice finishes cooking. Open the lid carefully, fluff rice with a fork, and keep warm.
3. Cook Chicken: Heat a large nonstick or cast iron skillet over medium-high heat. Add the marinated chicken in 1-2 batches to avoid overcrowding. Let the chicken sear without stirring for several minutes to achieve a caramelized crust, then stir and cook until all pieces are cooked through.
4. Add Garlic and Peanuts: Reduce heat slightly. Add the minced garlic and roasted peanuts to the skillet. Sauté for 3-5 minutes until the peanuts are toasted and the garlic is fragrant.
5. Finish with Herbs and Greens: Stir in chopped cilantro, the green parts of the sliced green onions, and the spinach or bok choy. Squeeze fresh lime juice over the mixture, adjust seasoning with additional salt and pepper if needed, and toss everything together until the greens are wilted.
6. Serve: Spoon the fragrant ginger peanut chicken over the warm coconut rice. Enjoy this simple yet delicious meal immediately.

Notes

• If you don’t have an Instant Pot, the coconut rice can be cooked on the stovetop by simmering the rice with coconut milk, water, and salt in a covered pot over low heat for about 18-20 minutes, or until liquid is absorbed and rice is tender.
• For a nut-free version, omit peanuts and substitute with toasted seeds such as pumpkin or sunflower seeds.
• Leftover chicken and rice store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
• Adjust the lime quantity to taste for more or less tanginess.
• Use boneless, skinless chicken thighs for the best tenderness and flavor absorption.

Keywords: Ginger Peanut Chicken, Coconut Rice, Instant Pot Chicken, Asian Chicken Recipe, Roasted Peanuts Chicken, Coconut Jasmine Rice