Name: Ginger Peanut Chicken with Coconut Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; ⅓ cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon honey; 1 cup jasmine rice; 1 cup coconut milk (unsweetened); 1 cup water; 2 tablespoons vegetable oil; Juice of 1 lime; 2 green onions, sliced; ¼ cup roasted peanuts, chopped; Salt and pepper, to taste

Hey y’all! Looking for a meal that combines creamy, tangy, and spicy all in one? This Ginger Peanut Chicken with Coconut Rice is an absolute flavor bomb—perfect for weeknight dinners, meal prep, or even sharing with friends. The tender Chicken, rich peanut sauce, and fragrant coconut rice make every bite irresistible. Let’s get cooking!

Why You’ll Love This

Bold Flavors: Sweet, spicy, and salty notes come together perfectly in this dish.
Easy Weeknight Dinner: Ready in about 40 minutes with straightforward steps.
Family-Friendly: Creamy peanut sauce and mild coconut rice please kids and adults alike.
Make-Ahead Friendly: Perfect for meal prep and leftovers taste even better the next day.
Customizable: Easy to adapt for different protein or dietary needs.

Ingredients

For the Ginger Peanut Chicken

1 ½ lbs (about 680g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
½ cup creamy peanut butter
⅓ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sriracha (optional, for heat)
½ cup coconut milk (from a can, shake well before use)
½ cup chicken broth
2 green onions, sliced (for garnish)
¼ cup chopped roasted peanuts (for garnish)

For the Coconut Rice

1 ½ cups jasmine rice, rinsed well
1 can (13.5 oz) coconut milk
1 cup water
½ teaspoon salt

Directions

Step 1: Cook the Coconut Rice

In a medium saucepan, combine jasmine rice, coconut milk, water, and salt.
Stir well and bring to a gentle boil over medium-high heat.
Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork before serving.

Step 2: Sauté the Chicken

While rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
Add chicken pieces and sear for 3-4 minutes until lightly browned. Remove chicken and set aside.

Step 3: Build the Ginger Peanut Sauce

In the same skillet, add diced onion and cook for 2-3 minutes until softened.
Stir in garlic and fresh ginger, and sauté for 1 minute until fragrant.
Add back the chicken along with peanut butter, soy sauce, honey, rice vinegar, sriracha (optional), coconut milk, and chicken broth.
Mix well, bring to a simmer, and cook uncovered for 10-12 minutes until the sauce thickens and chicken is cooked through.

Step 4: Serve

To serve, mound a spoonful of coconut rice onto each plate. Top with generous scoops of ginger peanut chicken and plenty of sauce.
Sprinkle with sliced green onions and chopped peanuts for extra crunch and flavor.

Notes

For an even creamier sauce, use full-fat coconut milk.
Taste and adjust sriracha or honey to your preferred spice and sweetness levels.
Rinse the rice thoroughly to ensure it’s fluffy and not sticky.

Variations

Vegetarian: Swap chicken for tofu or chickpeas, and use vegetable broth.
Low-Carb: Serve with cauliflower rice instead of jasmine rice.
Extra Veggies: Add sautéed bell peppers, snap peas, or broccoli to the sauce.

Equipment Needed

Large skillet or sauté pan
Medium saucepan with lid (for rice)
Measuring cups and spoons
Wooden spoon or spatula
Sharp knife and cutting board

Storage Instructions

Store leftovers in airtight containers in the refrigerator for up to 4 days.
To reheat, gently warm in the microwave or stovetop, adding a splash of water or coconut milk if needed to loosen the sauce.
Not recommended for freezing, as the sauce may separate.

Serving Suggestions

Pair with a fresh cucumber salad or simple steamed veggies for a light side.
Serve with lime wedges for a zingy kick.
This dish is fantastic with a crisp, cold lager or iced tea.

Pro Tips

Make sure to cook off the raw flavor of ginger and garlic for a mellow, fragrant sauce.
Use chicken thighs for the juiciest, most flavorful results—breasts can dry out more easily.
Let the coconut rice rest after cooking for fluffier texture.

FAQ

Can I use crunchy peanut butter instead?: Yes! Crunchy peanut butter will add extra texture, just make sure it melts evenly into the sauce.
Is this recipe gluten-free?: To make it gluten-free, use tamari or coconut aminos instead of soy sauce and confirm your other ingredients are certified gluten-free.
Can I make this ahead for meal prep?: Absolutely! Both the chicken and rice can be cooked up to 4 days ahead and reheated gently as needed.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes