Description
Indulge in a comforting Thai Peanut Chicken and Sweet Potato Rice Bowl that combines tender chicken with a creamy peanut sauce and sweet potato rice. This dish is a delightful explosion of flavors that will warm your heart and satisfy your cravings.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes (adjust based on spice preference)
- Salt and pepper, to taste
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha (adjust for spice preference)
- 1/4 cup water (to thin the sauce, adjust as necessary)
- 1 cup jasmine rice (or brown rice for a healthier option)
- 1 medium sweet potato (about 1 cup when diced)
- 1 can (14 oz) coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup crushed peanuts
- Lime wedges
Instructions
- Start by preparing the sweet potato rice. Peel and dice the medium sweet potato into small, even cubes, about half an inch in size. This will ensure even cooking. Set aside.
- In a medium saucepan, combine 1 cup of jasmine rice, the diced sweet potato, 1 can of coconut milk, 1/2 cup of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
- While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 2 cloves of minced garlic and 1 tablespoon of minced ginger, sautéing for about 1 minute until fragrant, but be careful not to burn them.
- Next, add 1 lb of chicken thighs or breasts to the skillet. Season with salt, pepper, and 1 teaspoon of red pepper flakes. Cook for 6-8 minutes, turning occasionally, until the chicken is browned and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest.
- In the same skillet, prepare the peanut sauce. Lower the heat and add 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce (or tamari), 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, 1 tablespoon of lime juice, and 1 teaspoon of sesame oil. Stir continuously for about 2-3 minutes until the mixture is smooth and heated through.
- Once the sauce is ready, slice the cooked chicken into strips and return it to the skillet, tossing it in the peanut sauce for about 2 minutes to coat thoroughly. If the sauce is too thick, add 1/4 cup of water to thin it out to your desired consistency.
- By this time, the sweet potato rice should be ready. Fluff it with a fork and divide it into bowls. Top each bowl with the peanut chicken, then garnish with chopped green onions, cilantro, crushed peanuts, and lime wedges. Serve immediately!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Be careful not to overcook the chicken; it should be tender and juicy. For a smoother peanut sauce, use a high-speed blender if you have one. When preparing the sweet potato rice, make sure the sweet potato cubes are uniform in size to ensure even cooking.