Ginger Peanut Chicken with Coconut Rice

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.

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. Release the steam, fluff with a fork.

Heat a large skillet to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization.

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.

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.

Serve over coconut rice.

Equipment Needed

Spice Level:

Dietary

Allergens