How to Make Thai Peanut Chicken & Veggie Rice Pot
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In a large saucepan, heat sesame oil over medium heat. Add chicken, carrots, and bell pepper; sauté 3–4 minutes until chicken turns white.
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Stir in garlic and ginger; cook 1 minute.
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Add jasmine rice and water, bring to a boil. Reduce heat to low, cover, and cook for 10 minutes.
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Meanwhile, whisk together peanut butter, honey, lime juice, and soy sauce.
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Stir sauce into rice pot, cover, and cook for 4 more minutes, until rice is tender and chicken is cooked through.
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Top with chopped peanuts and cilantro before serving.
Pro Tips for Perfect Thai Peanut Chicken & Veggie Rice Pot
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium boneless skinless chicken breasts, diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Thai Peanut Chicken & Veggie Rice Pot?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Thai Peanut Chicken & Veggie Rice Pot?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium boneless skinless chicken breasts, diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.