A flavorful and comforting dish featuring tender, spicy chicken, perfectly cooked rice, and colorful stir-fried vegetables, drizzled with a creamy peanut sauce.
Ingredients
Scale:
1 pound boneless, skinless chicken thighs
1 cup rice (white or brown)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red chili flakes
2 tablespoons soy sauce
1 tablespoon honey
1/4 cup peanut butter
1/2 cup coconut milk
1 cup mixed bell peppers, sliced
1 cup broccoli florets
2 green onions, sliced for garnish
Instructions
Start by marinating the chicken. In a bowl, mix soy sauce, honey, garlic, ginger, and red chili flakes. Add the chicken, ensuring it is well-coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
While the chicken marinates, cook the rice according to package instructions. For added flavor, use broth instead of water if desired.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F).
Add the mixed bell peppers and broccoli to the skillet with the chicken. Stir-fry for an additional 3-5 minutes until the vegetables are tender-crisp.
In a separate bowl, whisk together peanut butter and coconut milk until smooth. Add this mixture to the skillet, stirring to combine. Simmer for 2-3 minutes until heated through and creamy.
To serve, spoon a generous portion of rice into bowls, top with the chicken and vegetable mixture, and drizzle with extra peanut sauce if desired. Garnish with sliced green onions.
