One Pot Gingery Chicken And Rice With Peanut Sauce Recipes

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ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE



One-Pot Gingery Chicken and Rice With Peanut Sauce image

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     One-Pot Meal     Chicken     Rice     Ginger     Peanut Butter     Soy Sauce     Tree Nut Free     Dairy Free     Healthy

Yield 6 servings

Number Of Ingredients 18

Chicken and rice:
6 small skin-on, bone-in chicken thighs (about 3 lb.)
¾ tsp. kosher salt, plus more
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 (2") piece ginger, peeled, finely chopped
2 cups high-quality basmati rice, rinsed
2 whole star anise
1 Tbsp. soy sauce
Sauce and assembly:
½ cup creamy peanut butter
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
5 tsp. Sriracha
1 (1") piece ginger, peeled, finely chopped
1½ tsp. honey
1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal
1 cup cilantro leaves with tender stems

Steps:

  • Chicken and rice:
  • Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
  • Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
  • Sauce and assembly:
  • While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
  • Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN



One-Pot Chicken and Rice With Ginger and Cumin image

Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth - and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.

Provided by Kay Chun

Categories     grains and rice, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal pieces
Kosher salt and black pepper
3 tablespoons unsalted butter
2 large shallots, thinly sliced (about 1 cup)
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon brown mustard seeds
1 1/2 teaspoons cumin seeds
1/4 teaspoon ground green cardamom (optional)
2 cups basmati rice (about 14 ounces)
1/4 cup golden raisins (about 1 1/2 ounces)
3 cups low-sodium chicken broth or vegetable broth
2 medium carrots (about 6 ounces), peeled and very thinly sliced into rounds (about 1 cup)
1/4 cup chopped fresh cilantro
Hot sauce and yogurt, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
  • Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
  • Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
  • Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
  • Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN



Peanut (Or Peanut Butter) Ginger Chicken image

Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.

Provided by JayDubs

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs chicken breasts
4 tablespoons peanut butter (Creamy or Chunky)
3 tablespoons soy sauce
3 tablespoons white vinegar
3 tablespoons brown sugar
1 tablespoon olive oil, plus some (for cooking)
3 -4 garlic cloves
2 tablespoons ginger
salt and pepper
water (optional)
parsley flakes (optional) or fresh parsley (optional)
sesame seeds (optional)

Steps:

  • In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
  • Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
  • Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
  • In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
  • Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
  • Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY



One-Pot Ginger Chicken And Rice Recipe by Tasty image

Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 13

4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken
6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes

Steps:

  • Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
  • In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
  • Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
  • Fluff rice and serve with the chicken and the scallion sauce.
  • Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams

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Top Asked Questions

How do you make peanut sauce for chicken and rice?
While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency. Remove lid from pot and fluff rice with a fork.
How to cook ginger chicken and rice?
Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked. Combine the soy sauce and rice vinegar and set aside. Serve the ginger chicken and rice with sliced cucumber and fresh herbs.
How do you cook chicken and rice in a rice cooker?
Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes. While the chicken and rice are cooking, make the sauce.
How do you cook chicken with soy sauce?
Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes.

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