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Peanut Chicken with Ginger Slaw Recipe

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4 from 7 reviews

Peanut Chicken with Ginger Slaw is a vibrant, flavorful dish featuring tender chicken marinated in a creamy peanut satay sauce, served over fragrant coconut jasmine rice and topped with a crisp, tangy ginger slaw. This quick and easy recipe balances savory, sweet, and tangy notes, making it a perfect weeknight dinner that’s both satisfying and refreshing.

Ingredients

Chicken and Marinade

  • 1 lb boneless skinless chicken breasts, thinly sliced
  • ¼ cup Trader Joe’s Peanut Satay Sauce (more for serving)
  • 1 clove garlic, grated (or ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • 1 tablespoon avocado oil

Ginger Slaw

  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon ginger paste (or grated fresh ginger)
  • ½ teaspoon salt (more to taste)
  • 4–5 cups shredded purple cabbage, very thinly sliced on a mandoline (about half of a head of cabbage)
  • 1 shallot, very thinly sliced on a mandoline (optional)

Coconut Rice

  • 2 cups jasmine rice
  • 1 14-ounce can coconut milk
  • 1 ½ cups water
  • 1 teaspoon salt

Instructions

  1. Prep Chicken: Thinly slice the boneless skinless chicken breasts and place them in a bowl.
  2. Marinate Chicken: Mix the chicken with peanut satay sauce, grated garlic, and ½ teaspoon salt. Let it rest for 15 to 30 minutes to absorb the flavors while you prepare other components.
  3. Prepare Coconut Rice: Rinse jasmine rice under cold running water until the water runs clear. Transfer rice to a saucepan, add coconut milk, water, and 1 teaspoon salt. Bring the mixture to a low simmer over medium heat.
  4. Cook Rice: Cover the saucepan with a lid and cook the rice on low heat for 15 minutes until the liquid is absorbed. Remove the lid and fluff the rice gently with a fork to separate the grains.
  5. Make Ginger Slaw Dressing: In a large bowl, combine rice vinegar, sugar, ginger paste, and ½ teaspoon salt. Stir well until the sugar dissolves.
  6. Prepare Slaw: Add shredded purple cabbage and thinly sliced shallots to the dressing. Massage the mixture with your hands for a few minutes to tenderize the cabbage and meld the flavors.
  7. Cook Chicken: Heat avocado oil in a large nonstick skillet over medium-high heat. Add the marinated chicken and stir-fry, moving it frequently to prevent sticking or burning, until the chicken is cooked through and lightly browned, about 5-7 minutes.
  8. Assemble and Serve: Spoon coconut rice into bowls, top with the peanut chicken, and pile the ginger slaw on top. Drizzle extra peanut satay sauce over the chicken. Garnish with cilantro, crispy shallots, and/or chili crisp if desired for added flavor and texture.

Notes

  • For a spicier kick, add chili crisp or fresh sliced chilis on top before serving.
  • If you don’t have Trader Joe’s Peanut Satay Sauce, you can substitute with any peanut satay or peanut dipping sauce.
  • The ginger slaw can be made a few hours in advance; keep refrigerated and toss again before serving.
  • If you want a lower carb option, substitute jasmine rice with cauliflower rice.
  • Use fresh ginger instead of ginger paste for more intense flavor.

Find it online: https://lauracooks.com/peanut-chicken-with-ginger-slaw-recipe/