Chicken and green rice with peanut sauce

A speedy and flavourful meal!

This dish instantly became a family favourite the first time I made it. Despite the lengthy list of common ingredients, it’s actually super quick to prepare and can be served up especially quickly if you whip up and refrigerate the peanut sauce and cooking liquid for the green rice ahead of time. You can even slice the chicken in advance and with all these steps taken care of, you’ll have a super delicious meal on the table in less than 30 minutes. If your family does not enjoy (or cannot eat) peanut sauce, this dish is equally delicious served with plum or sweet chili sauce.

Ingredients

Peanut sauce:

• 1/4 cup (60 mL) chicken or vegetable broth
• 2 tablespoons (30 mL) freshly-squeezed lime juice
• 2 tablespoons (30 mL) soy sauce
• 1 teaspoon (5 g) Sambal Oelek or Sriracha, or to taste
• 2 tablespoons (12 g ) white sugar
• 1/3 cup (80 g) peanut butter

Green rice:

• 4 cups (120 g) baby spinach leaves, divided
• 1/4 cup (4 g) fresh cilantro leaves
• 1 1/2 cups (375 mL) chicken or vegetable broth
• 1 1/2 cups (375 mL) milk or water
• Few pinches each salt and pepper
• 1 tablespoon (15 mL) vegetable oil
• 3 tablespoons (60 g) butter
• 1 shallot, minced
• 1 large clove garlic, minced
• 2 cups (400 g) jasmine or basmati rice, rinsed in a sieve

Chicken

• 2 lbs (1 kg) boneless, skinless chicken breasts
• 1/3 cup (40 g) cornstarch
• Few pinches each salt and pepper
• 1 tablespoon (15 mL) vegetable oil
• 1 tablespoon (15 mL) sesame oil
• 2 green onions (scallions), minced, to garnish
• Lime wedges, to garnish
• Black or white sesame seeds, to garnish

Method

• Prepare the peanut sauce by placing all the ingredients in a microwave-safe jug or bowl (or a small pot, if you prefer to make it on the stove). Heat gently, stirring often with a whisk or fork, until well-blended and smooth. Transfer to the fridge to cool and set while preparing the rest of the meal.
• Make the green rice by placing 1 cup (30 g) of the spinach leaves, the cilantro and broth in a blender (or use a powerful stick blender and deep measuring cup). Pulse until smooth. Add milk, salt and pepper and pulse again. Set aside.
• Put the vegetable oil and butter in a medium-large saucepan; place over medium heat. Once the butter has melted, sauté the minced shallot for 1 minute; add the garlic and sauté for one minute more. Add the rinsed rice and sauté for 2 minutes, stirring constantly.
• Add the spinach and cilantro liquid mixture to the pot and stir. Increase heat to medium high; once the rice comes to a boil, reduce heat to low and cover pot. Set a timer for 15 minutes and check rice at that point to see if all the liquid has been absorbed and rice is tender. When rice is done, remove from heat and keep pot covered.
• While rice cooks, slice the chicken breasts across the grain into thin strips.
• Combine the cornstarch, salt and pepper in a broad shallow bowl (or plastic bag).
• Heat the vegetable and sesame oils in a large skillet placed over medium-high heat.
• Working in batches, dredge the chicken pieces in the cornstarch mixture and place them on a parchment-lined baking tray. When all chicken has been coated, transfer some of it to the hot skillet in a single layer (do not crowd them). Cook until golden brown then flip and cook until the other side is golden brown (about 3 minutes per side). Transfer cooked chicken pieces to a clean plate and keep warm while you cook the remaining pieces, adding a little more oil if needed to keep them from sticking to the pan.
• When all the chicken is cooked, return the cooked pieces that were set aside to the skillet to quickly reheat, stirring carefully for 2 minutes.
• To serve, line a platter (or individual serving plates) with spinach leaves. Top with green rice then lay cooked chicken strips across the top. Place peanut sauce in a small bowl for dipping and garnish with green onions, lime wedges and sesame seeds. Serve hot.

Serves 4 – 6.