Ginger Peanut Chicken with Coconut Rice

• chicken thighs, fat trimmed, cut into small bite-sized pieces↗1.25 pounds
• inch piece of ginger, grated1
• reen onions, thinly sliced (white parts and green parts separated)↗3
• zest and juice of 1-2 limes
• brown sugar↗2 tablespoon
• salt↗1.5 teaspoon
• olive oil or avocado oil↗1 tablespoon
• cloves garlic, minced↗2
• chopped roasted peanuts↗0.5 cup
• chopped cilantro0.5 cup
• spinach, bok choy, etc.↗1 cup
• white or jasmine rice2 cup
• water↗1.5 cup
• can coconut milk↗1
• a pinch of salt

Step-by-step instructions

1. 1

   Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.

2. 2

   Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot? Alternative methods are in the notes section!)

3. 3

   Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.

4. 4

   Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.

5. 5

   Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.

6. 6

   Serve over coconut rice! SO simple but so good.