Chicken in Spicy Peanut Sauce with Ginger Rice
Ingredients
- 3 tablespoons canola oil (olive oil is fine, too)
- 8 chicken thighs (skinless, or use 2 large chicken beasts cut into cubes)
- 6 tablespoons soy sauce
- 8 tablespoons peanut butter (I usually make these very generous tablespoons)
- 6 tablespoons brown sugar
- 4 teaspoons ground ginger
- 6 tablespoons white vinegar
- 1 teaspoon red pepper flakes (omit to remove spiciness - add more if you like it really spicy)
- .5 teaspoons cayenne pepper (omit this if you don't want it very spicy)
- 1 teaspoon salt (or more to taste)
- .5 teaspoons pepper (or more to taste)
- 1 cup white rice
- 2 tablespoons butter (oil will work here)
- 2.25 cups water
Instructions
- Add 1 tablespoon of the oil to a large skillet over medium heat
- Add chicken plus salt and pepper to tasteWhile chicken begins to brown, make the sauce.
- Add the rest of the oil, 2 teaspoons of the ground ginger, soy sauce, peanut butter, brown sugar, vinegar and peppers to a small saucepan over medium-low heat until peanut butter melts.
- Pour sauce over chicken ensuring the chicken is completely covered.
- Reduce chicken to low, cover skillet and simmer for 15-20 minutes while you prepare the rice.
- In a small saucepan over medium-high heat, add butter, white rice and 2 teaspoons of ground ginger. Cook until butter it melted. Mix together to make sure rice is coated with butter.
- Add 2 1/4 cups of water to the rice, turn up heat and bring to a boil.
- Once water is boiling, reduce heat to as lot as possible, cover and do not disturb for 15 minutes.
- After 15 minutes, remove rice from heat, uncover and stir. Let stand 5 minutes.
- Serve the chicken with sauce over rice.