Peanut Chicken with Ginger Slaw

Name: Peanut Chicken with Ginger Slaw
Total time: 35 min
Yield: 4 servings
Ingredients: 450 g boneless skinless chicken breasts; 60 ml peanut satay sauce; 1 ea garlic clove; 12 g salt; 15 ml avocado oil; 45 ml rice vinegar; 25 g sugar; 15 g ginger paste; 450 g red cabbage; 1 ea shallot; 370 g jasmine rice; 400 ml canned coconut milk

Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com

Coconut rice, bright ginger slaw, and a quick peanut chicken made with a store-bought peanut satay sauce!

Serves 4 35 min 32.1g proteinKid-friendly

Dairy freeChickenRice

Ingredients

boneless skinless chicken breasts — thinly sliced450 g
peanut satay sauce — plus extra to serve60 ml
garlic clove — grated1 ea
salt — 2 tsp12 g
avocado oil15 ml
rice vinegar45 ml
sugar25 g
ginger paste15 g
red cabbage — very thinly sliced; about half a head450 g
shallot — very thinly sliced1 ea
jasmine rice370 g
canned coconut milk

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Peanut Prawns with Ginger Slaw
- 600 g Prawns instead of boneless skinless chicken breasts
Marinate the prawns for only 10 minutes and stir-fry them for 2 to 3 minutes until just pink.
Vegetarian
Peanut Tofu with Ginger Slaw
- 440 g Firm tofu instead of boneless skinless chicken breasts
- 60 ml Vegan satay sauce instead of peanut satay sauce
Press the tofu, cube it and toss it in the satay sauce, then stir-fry until browned on all sides, about 8 minutes.
Vegan
Peanut Tofu with Ginger Slaw
- 440 g Firm tofu instead of boneless skinless chicken breasts
- 60 ml Vegan satay sauce instead of peanut satay sauce
Press the tofu, cube it and toss it in the satay sauce, then stir-fry until browned on all sides, about 8 minutes.
Gluten-free
- 60 ml Gluten-free satay sauce instead of peanut satay sauce
Nothing changes in the cooking.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

boneless skinless chicken breasts · 450 g
peanut satay sauce · 60 ml
garlic clove · 1 item
salt · 12 g
avocado oil · 15 ml
rice vinegar · 45 ml
sugar · 25 g
ginger paste · 15 g
red cabbage · 450 g
shallot · 1 item
jasmine rice · 370 g
canned coconut milk · 400 ml

Method

Mix the chicken with the peanut satay sauce, garlic and 1/2 tsp salt. Let it rest for 15-30 minutes while you prep the other ingredients.
Rinse the rice under cold running water. Add to a saucepan with 360 ml (1 1/2 cups) water, the coconut milk and 1 tsp salt; bring to a low simmer. Cover and cook for 15 minutes. Remove the lid and fluff the rice with a fork.
Stir the vinegar, sugar, ginger and 1/2 tsp salt together in a large bowl. Add the shredded cabbage and shallot; massage with your hands for a few minutes to tenderise the cabbage.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the chicken and stir fry, moving it around to prevent burning, for a few minutes until fully cooked.
Place the coconut rice in a bowl, top with the peanut chicken and pile the slaw on top. Spoon extra peanut sauce over the chicken. Finish with cilantro, crispy shallots and/or chili crisp.