Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless, skinless chicken thighs
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 2 Tbsps rice vinegar
  • 2 Tbsps Sriracha
  • 1 Tbsp honey
  • 1 Tbsp garlic paste or minced garlic
  • 1 Tbsp ginger paste or minced ginger
  • 1 13.5 oz can coconut milk
  • 1 1/4 cups water
  • 2 cups uncooked Jasmine rice
  • 2 Tbsps vegetable oil
  • Optional: chopped peanuts, cilantro, lime wedges

Instruction

  • Trim the chicken thighs and cut into bite size pieces. Place the chicken in a gallon size plastic bag.
  • Add the peanut butter, soy sauce, rice vinegar, Sriracha, honey, garlic, and ginger to a bowl and whisk until evenly combined. Add half of this sauce to the bag with the chicken and massage until evenly combined. Marinate in the fridge at least one hour.
  • For the rice add the coconut milk, water, and rice to a saucepan and cover. Bring to a boil and reduce the heat to low and simmer 15 minutes.
  • Set a large skillet over medium high heat and add the vegetable oil. Once the oil is hot add the chicken that has been marinating. Cook 8 to 9 minutes, stirring a few times. During the last minute add in the remaining sauce that was set aside earlier.
  • Serve the chicken over the coconut rice and add chopped peanuts, cilantro, and/or lime wedges over top if desired.