Asian Chicken with Garlic Rice and Peanuts
Chicken strips in a ginger-soy-honey marinade, tossed with carrots and zucchini, served over buttery garlic jasmine rice. Topped with crushed peanuts and a squeeze of lime.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- chicken breast20 oz
- jasmine rice2 cup
- carrot2 piece
- zucchini1 piece
- scallion2 piece
- garlic2 clove
- fresh ginger2 tsp
- jalapeno2 piece
- lime1 piece
- soy sauce4 tbsp
- honey1¼ tbsp
- roasted peanuts4 tbsp
- butter2 tbsp
- olive oil2 tbsp
- salt½ tsp
- black pepper½ tsp
You'll need
skillet · pot · bowl
Method
Melt butter with oil and saute the minced garlic until fragrant.
2 min · saute
Stir in the rice, water and salt, then cover and simmer on low.
13 min · simmer
Rest off the heat, still covered. Do not peek.
10 min · rest
Grate the ginger, slice the jalapeno, and cut the lime into wedges.
4 min · prep
Slice the green onions. Cut carrot into matchsticks and zucchini into half-moons.
4 min · prep
Whisk ginger, jalapeno, honey, soy, lime and oil into a marinade.
2 min · prep
Slice the chicken into strips and saute until golden.
6 min · saute
Add half the green onions, season, and cook the chicken through.
3 min · saute
Saute the carrot and zucchini until just tender with some bite.
5 min · saute
Return the chicken, pour in the marinade, and toss until glossy.
3 min · simmer
Serve over the garlic rice with peanuts and green onions.
2 min · rest
Serving suggestion
A handful of cucumber ribbons or a few torn cilantro leaves on top rounds it out.