Marinated ginger peanuts with juicy chicken mixed with perfectly cooked contrasting texture from the jasmine rice, with flashes of bright fresh coriander and lime squeezes.
AuthorHungry PandaCategoryMeat, ThaiDifficultyBeginnerMARINATE CHICKEN - In a bowl, mix the chicken with the ginger, spring onions (white parts), lime
zest, brown sugar, salt, and oil. Marinate for 20 minutes to 2 hours (longer is better).
COOK CHICKEN - Heat your rice cooker bowl with oil using the SLOW COOK function. When hot add the marinated chicken to the hot oil, working in 1-2 batches depending on the size of your rice cooker bowl. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
ADD THE REST - When all the chicken is cooked, add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get them roasty and the garlic nice and fragrant.
EMPTY CONTENTS - remove the contents from bowl.
ADD RICE - Add the rice to your rice cooker bowl and fill water to the rice level line 2 (for the amount and rice type you are cooking). Select WHITE RICE function and press START.
When the last 10 minutes appears on your rice cooker add the contents removed previously.
When cooked add the coriander, green onion, and spinach. Squeeze lime juice into the bowl and
season with more salt and pepper as needed and mix. Use your rice cooker KEEP WARM function until ready to serve.
Ingredients
Directions
MARINATE CHICKEN - In a bowl, mix the chicken with the ginger, spring onions (white parts), lime
zest, brown sugar, salt, and oil. Marinate for 20 minutes to 2 hours (longer is better).
COOK CHICKEN - Heat your rice cooker bowl with oil using the SLOW COOK function. When hot add the marinated chicken to the hot oil, working in 1-2 batches depending on the size of your rice cooker bowl. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
ADD THE REST - When all the chicken is cooked, add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get them roasty and the garlic nice and fragrant.
EMPTY CONTENTS - remove the contents from bowl.
ADD RICE - Add the rice to your rice cooker bowl and fill water to the rice level line 2 (for the amount and rice type you are cooking). Select WHITE RICE function and press START.
When the last 10 minutes appears on your rice cooker add the contents removed previously.
When cooked add the coriander, green onion, and spinach. Squeeze lime juice into the bowl and
season with more salt and pepper as needed and mix. Use your rice cooker KEEP WARM function until ready to serve.
Obviously leave out the nuts if you are serving to someone with a nut allergy.
Marinating isn’t essential but it intensifies the flavour. For variety you can use the coconut rice recipe instead of regular rice.