Peanut and chicken is one of those combinations that seems weird but then you taste it and it’s like, “Where have you been all my life?” This peanut chicken recipe starts with cooking crispy chicken thighs, then charring scallions, and steaming broccoli. Then, you’ll add in some basmati rice and drizzle with a crazy addictive peanut-coconut sauce. Inspired by traditional Thai peanut chicken recipes, the sauce also has fresh ginger for spice and raw garlic for punch. For even easier eating, you can pre-shred the chicken thighs before plating.
1 cup basmati rice
4 8-oz. bone-in, skin-on chicken thighs
1 teaspoon kosher salt, divided
1 tablespoon canola oil
2 scallions, cut into ½-in. pieces
1½ pounds fresh broccoli, cut into long florets
¼ cup creamy peanut butter
¼ cup canned coconut milk, well-shaken
½ teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ cup chopped dry-roasted, salted peanuts
Lime wedges, for serving
How to Make It
Cook rice according to package directions.
Pat chicken dry with paper towels and season with ½ teaspoon salt. Heat oil in a large cast-iron skillet over medium-high. Cook chicken, skin side down, until browned and crispy, 5 to 7 minutes. Flip, cover, and cook until cooked through, about 8 minutes. Transfer to a plate. Add scallions to skillet and cook until charred, 1 to 2 minutes. Transfer to a small bowl and set aside.
Add broccoli and ½ cup water to skillet. Cover and cook until tender, 3 to 4 minutes. Uncover and stir in cooked rice and remaining ½ teaspoon salt. Remove from heat.
Whisk peanut butter, coconut milk, ginger, garlic, and 2 tablespoons water in a small bowl. Serve chicken with rice and broccoli. Drizzle with peanut sauce and top with peanuts. Serve with lime wedges.
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