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. 








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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over coconut rice with a couple of lime wedges.


  • 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