Ingredients
4 boneless chicken thighs (about 1 pound), skin removed
1 cup natural peanut butter
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
Cooked jasmine rice (4 cups)
2 tablespoons vegetable oil
Salt to taste
Cucumber slices for topping
Crushed peanuts for topping
Cilantro leaves for garnish
Lime wedges for serving
Instructions
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, cumin, paprika, turmeric, and cinnamon to make the marinade.
Add chicken thighs to the bowl and stir to coat evenly. Marinate in the refrigerator for at least 20 minutes while you prepare the rest.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side or until golden brown and cooked through. Remove and let rest for a few minutes.
Meanwhile, keep the rice warm if not already heated.
Divide rice into bowls, top each with a portion of chicken, and drizzle with any remaining marinade from the skillet. Add cucumber slices, crushed peanuts, and cilantro for garnish. Serve with a lime wedge on the side.
Notes
For a spicier version, add 1/4 teaspoon cayenne pepper to the marinade. The chicken and rice can be prepped in advance and stored separately for up to 3 days. Reheat gently before serving.
- Prep Time: 25
- Cook Time: 20
- Category: Quick Chicken
- Method: Skillet/Sauté
- Cuisine: Thai-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg