Empty My Fridge
Ginger Peanut Chicken with Coconut Rice
Zutaten
- Chicken thigh · trimmed1 ¼ lb
- Ginger · grated1 Zoll
- Scallion · thinly sliced3
- Lime
- Brown sugar2 EL
- Salt1 ½ TL + 1 Prise
- Avocado oil1 EL
- Garlic · minced2–3 Zehen
- Peanut · chopped roasted½ Tassen
- Cilantro · chopped½ Tassen
- Spinach1 Tasse
- Rice2 Tassen
- Coconut milk1 Dose
Zubereitung
- 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.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
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