Ginger Peanut chicken with coconut rice

Ginger Peanut Chicken: 

1. 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces 

2. 1-inch piece of ginger, grated 

3. 3 green onions, thinly sliced (white parts and green parts separated) 

4. Zest and juice of 1-2 limes 

5. 2 tablespoons brown sugar 

6. 1 1/2 teaspoons salt 

7. 1 tablespoon olive oil or avocado oil 

8. 2–3 cloves garlic, minced 

9. 1/2 cup chopped roasted peanuts 

10. 1/2 cup chopped cilantro 

11. 1 cup spinach, bok choy, etc.

Coconut Rice: 

1. 2 cups white or jasmine rice 

2. 1 1/2 cups water 

3. 1 can coconut milk 

4. a pinch of salt

1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.

2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, and fluff with a fork. (See notes if not using an Instant Pot.) 

3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.

4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.

5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.

6. Serve over coconut rice.

1. To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes.