DinnerWeeknight

Peanut Chicken with Ginger Slaw

Name: Peanut Chicken with Ginger Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, boneless, skinless, thinly sliced; 1/4 cup trader joe’s peanut satay sauce, more for serving; 1 clove garlic, grated (or 1/2 teaspoon garlic powder); 1/2 tsp salt; 1 tbsp avocado oil; 3 tbsp rice vinegar; 2 tbsp granulated sugar; 1 tbsp ginger paste, or grated fresh ginger; 1/2 tsp salt, more to taste; 4-5 cups purple cabbage, shredded, very thinly sliced on a mandoline (about half of a head of cabbage); 1 shallot, very thinly sliced on a mandoline; 2 cups jasmine rice; 1 can coconut milk, 14-ounce can; 1 1/2 cups water; 1 tsp salt

Coconut rice, bright ginger slaw, and a quick peanut chicken using Trader Joe's peanut satay sauce!

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4

Recipe from Pinch of Yum

Ingredients

4 servings

1 lb chicken breast, boneless, skinless, thinly sliced
1/4 cup trader joe’s peanut satay sauce, more for serving
1 clove garlic, grated (or 1/2 teaspoon garlic powder)
1/2 tsp salt
1 tbsp avocado oil
3 tbsp rice vinegar
2 tbsp granulated sugar
1 tbsp ginger paste, or grated fresh ginger
1/2 tsp salt, more to taste
4 cups purple cabbage, shredded, very thinly sliced on a mandoline (about half of a head of cabbage)
1 shallot, very thinly sliced on a mandoline (optional)
2 cups jasmine rice
1 can coconut milk, 14-ounce can
1 1/2 cups water
1 tsp salt

Steps

Add the chicken to a bowl with the peanut sauce, garlic, and salt, then stir until everything is nicely coated. Let it rest for 15-30 minutes while you get the other ingredients ready.
Give the rice a good rinse under cold running water. Pop it into a saucepan with the water, coconut milk, and salt, and bring it to a low simmer. Put the lid on and let it cook for 15 minutes. Take off the lid and fluff the rice with a fork.
In a large bowl, stir together the vinegar, sugar, ginger, and salt. Add the shredded cabbage and shallots, then massage it all with your hands for a few minutes until the cabbage softens.
Warm the avocado oil in a large nonstick skillet over medium high heat. Add the chicken and stir fry it, keeping it moving around the pan so it doesn't burn, for a few minutes until it's fully cooked.
Spoon the coconut rice into a bowl, top it with the peanut chicken, and pile the slaw on top. Drizzle extra peanut sauce over the chicken. Finish with cilantro, crispy shallots, and/or chili crisp, whatever you're in the mood for!

Adapted from Pinch of Yum.