Peanut chicken either on rice or with noodles is one of those home-cooked meals I find myself craving fairly often. In fact, you may remember a similar recipe I did here. When I pair this dish with rice I like to enhance the rice in some way. When I do it with noodles I will add them into the dish as its cooking so they get plenty of flavor that way.
- 2 chicken breasts, cut into 1-inch pieces
- 1 cup thinly sliced cabbage
- ½ cup shredded carrots (I buy the pre-shredded)
- 4 garlic cloves, sliced
- 1 inch of fresh ginger, peeled & sliced
- 2 large spoons of peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon of soy sauce (I prefer the low-sodium version)
- 1 teaspoon of red pepper flakes
- 1 teaspoon of paprika
- ¼ teaspoon of curry powder
- roasted, unsalted peanuts, chopped cilantro, and a dash of Sriracha as garnish if desired.
- In a medium sauce pan heat about a tablespoon of olive or peanut oil
- Add in garlic and ginger and saute until softened (don’t let them burn!)
- Mix peanut butter, rice wine vinegar, and soy sauce to create sauce.
- Season chicken with paprika, red pepper flakes, curry powder, and salt/pepper to taste. Add to saucepan with garlic/ginger and cook through.
- Add in carrot, cabbage, and peanut mixture. Stir in sauce pan and cook until carrots/cabbage are softened and chicken is done. You can add in a tablespoon of water if your mixture seems to dry. If you feel you need more as its cooking just add in 1 tablespoon at a time.
- 1 bag of quick cooking white rice
- 1 teaspoon red pepper flakes
- 1 tablespoon sushi rice vinegar
- 1 tablespoon chopped cilantro
- Boil water – adding sushi rice vinegar to it before it boils.
- Add rice and cook according to package directions.
- Drain rice, taste and add more vinegar if needed.
- Add red pepper flakes and cilantro.
- Serve with peanut chicken either to the side or on top.
If you noticed, I have discovered some new ways to plate our food to make it more fun. I won’t be doing it all the time, but sometimes it adds a little extra spark to dinner. Do you have any fun plating tricks?