Ginger Peanut Chicken with Coconut Rice

Name: Ginger Peanut Chicken with Coconut Rice
Total time: 50 min
Ingredients: 1 ¼ lb Chicken thigh, trimmed; 1 inch Ginger, grated; 3 Scallion, thinly sliced; Lime; 2 tbsp Brown sugar; 1 ½ tsp + 1 pinch Salt; 1 tbsp Avocado oil; 2–3 cloves Garlic, minced; ½ cups Peanut, chopped roasted; ½ cups Cilantro, chopped; 1 cup Spinach; 2 cups Rice; 1 can Coconut milk

By Pinch of Yum · 50 min

Ingredients

Chicken thigh · trimmed1 ¼ lb
Ginger · grated1 inch
Scallion · thinly sliced3
Lime
Brown sugar2 tbsp
Salt1 ½ tsp + 1 pinch
Avocado oil1 tbsp
Garlic · minced2–3 cloves
Peanut · chopped roasted½ cups
Cilantro · chopped½ cups
Spinach1 cup
Rice2 cups
Coconut milk1 can

Instructions

In a stainless steel bowl, mix the chicken with the ginger, the white parts of the green onions, lime zest, brown sugar, salt and oil. Marinate for 20 minutes to 2 hours.
Put the rice, water, coconut milk and a pinch of salt in an Instant Pot. Cook on high pressure for 3 minutes, then let the pressure release naturally for 10-15 minutes. Release any remaining steam, then fluff with a fork.
Heat a large skillet to medium-high. Add the marinated chicken in 1-2 batches and leave it undisturbed for several minutes to caramelise.
When all the chicken is cooked, lower the heat slightly, add the peanuts and garlic, and sauté for 3-5 minutes until the peanuts are toasty and the garlic is fragrant.
Stir in the cilantro, the green parts of the onion and the spinach. Squeeze in lime juice, then season with more salt and pepper as needed.
Serve the chicken over the coconut rice.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Ginger Scallion Rice Brown sugar Lime Chicken thigh Spinach

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