Ginger Peanut Chicken
Our daughter-in-law Jenny found this one and it just sounded so good. I tweaked it just a bit. The site offered measurements for 4 and 8 servings.. I try to include measurements for 6 servings whenever I can so I adjusted them as well.
Ingredients:
2lbs Thighs cut into bite-sized pieces
2 Tbs grated ginger
6 green onions, sliced thin with whites and green separated
3 Tbs Key Lime Juice
4 cloves of garlic
3 Tbs Brown Sugar
2 tsp salt or salt substitute
2 Tbs olive oil
1 tsp Trader Joe’s Chili Lime Spice
1/4 tsp Red Pepper Flakes (optional)
1 cup roasted peanuts, broken into small pieces
2 cups Bok Choy or Spinach
1 bunch of Cilantro, chopped stems and leaves
5-6 cups coconut rice (see note)
2 limes cut into wedges
Instructions:
- Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), 1 Tbs Key Lime Juice, brown sugar, TJs Chili Lime Spice, red pepper flakes and oil. Marinate for 20 minutes-2 hours.
- Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken mix into 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.
- 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 and the garlic nice and fragrant.
- Finish by adding in the cilantro, remaining green onion (green parts), and bok choy, or spinach. Once the greens have softened, add the remaining 2 Tbs Key Lime juice into the pan and season with more salt and pepper as needed.
- Serve over coconut rice with a couple of lime wedges.
Notes:
- Coconut Rice – 2 cups jasmine rice+ 1.5 cups water + 1 can of coconut milk in the rice cooker using white rice setting. Fluff before serving.
- I added the chili flakes to the recipe but it is certainly optional