Ginger Peanut Chicken with Coconut Rice

Por Pinch of Yum · 50 min

Ingredientes

Modo de preparo

1. 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.
2. 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.
3. Heat a large skillet to medium-high. Add the marinated chicken in 1-2 batches and leave it undisturbed for several minutes to caramelise.
4. 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.
5. 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.
6. Serve the chicken over the coconut rice.

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