Description
This one-pot gingery chicken and rice with peanut sauce is creamy, bold, and simple—packed with flavor, protein, and ready in under 45 minutes.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1 tablespoon neutral oil (vegetable or canola)
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1½ tablespoons fresh ginger, grated
- 1½ cups long-grain white rice (like jasmine)
- 2½ cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Peanut Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon lime juice
- 2–3 tablespoons hot water (to thin)
Garnishes (Optional but Recommended):
- Crushed peanuts
- Lime wedges
- Fresh cilantro
Instructions
- Season chicken thighs with salt and pepper.
- Heat oil in a Dutch oven over medium-high.
- Sear chicken skin-side down until golden (6–8 minutes). Flip and cook 2 more minutes. Set aside.
- In the same pot, add onion. Cook until soft (about 4–5 mins).
- Add garlic and ginger; sauté for 1 minute.
- Stir in rice, soy sauce, sesame oil, and chicken broth.
- Bring to a simmer, scraping up brown bits from the bottom.
- Place chicken thighs back into the pot, skin side up.
- Cover and simmer on low for 20–25 minutes, until rice is tender and chicken is cooked.
- In a bowl, whisk peanut butter, soy sauce, vinegar, lime juice, honey, and hot water until smooth.
- Spoon rice and chicken into bowls.
- Drizzle generously with peanut sauce.
- Top with garnishes and serve with lime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: One-pot cooking
- Cuisine: Asian fusion / Southeast Asian inspired