One-pot gingery chicken and rice with peanut sauce recipe

Ingredients for One-pot gingery chicken and rice with peanut sauce

• 1,350 g chicken thighs, skin-on, bone-in

• 5 ml kosher salt, plus more

• 2 large shallots, finely chopped

• 8 garlic cloves, finely chopped

• 5 cm piece ginger, peeled, finely chopped

• 480 ml basmati rice, rinsed

• 2 whole star anise

• 15 ml soy sauce

• 125 g creamy peanut butter

• 30 ml soy sauce

• 30 ml rice vinegar, unseasoned

• 25 ml Sriracha

• 2.5 cm piece ginger, peeled, finely chopped

• 7.5 ml honey

• 1 English cucumber, halved lengthwise, thinly sliced on a diagonal

• 30 g coriander leaves with tender stems

How to make One-pot gingery chicken and rice with peanut sauce

1. Pat the chicken dry and season all over with salt.  \

2. Arrange the chicken, skin side down, in a cold, dry medium casserole dish and set over medium heat.  \

3. Cook undisturbed until the skin is golden brown and crisp, and easily releases from the pot, about 8–10 minutes.  \

4. Slide the thighs around to different spots in the pot for even browning, and continue to cook until deeply browned, an additional 3–5 minutes.  \

5. Transfer the chicken to a plate and let the pot cool for 2 minutes.  \

6. Set the pot over medium-low heat, then add the shallots, garlic, and ginger.  \

7. Cook, stirring constantly, until very fragrant but not browned, about 2 minutes.  \

8. Stir in the rice and star anise, and cook while stirring constantly for 1 minute.  \

9. Add the soy sauce, ¾ tsp salt, and 720 ml of water.  \

10. Nestle the chicken back into the rice mixture in the pot, arranging it skin side up.  \

11. Increase the heat to medium and bring the liquid to a simmer.  \

12. Immediately cover the pot, reduce the heat to low, and cook for 25 minutes.  \

13. Remove from heat and let the chicken and rice sit for 10 minutes.  \

14. While the chicken and rice are cooking, prepare the sauce.  \

15. In a small bowl, whisk together the peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and 60 ml of warm water until smooth and pourable.  \

16. If the sauce is still too thick, continue adding water until it reaches a drizzle-able consistency.  \

17. Remove the lid from the pot and fluff the rice with a fork.  \

18. Pluck out and discard the star anise.  \

19. Serve the chicken and rice with the peanut sauce, cucumber, and cilantro alongside.  \

20. Do Ahead: The sauce can be made up to 3 days in advance. Cover and chill until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.