One-Pot Ginger Chicken and Rice with Peanut Sauce
Tender chicken and fluffy rice simmered together in one pot with garlic and ginger for depth, then topped with a creamy peanut sauce, fresh herbs, and crunchy toppings. It’s a comforting dish with a hint of Southeast Asian flavor, easy enough for weeknights but impressive enough for guests.
⏱ Time
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~55 minutes
Ingredients
For the chicken & rice:
2 tbsp olive oil (or sesame oil)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp fresh ginger, grated
1 cup long-grain rice (jasmine or basmati)
2 cups chicken broth (low-sodium)
4 boneless chicken thighs (or breasts), cut into chunks
2 tbsp soy sauce (or tamari for gluten-free)
1 cup baby spinach (optional, for greens)
Salt & pepper, to taste
For the peanut sauce:
½ cup natural peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar (or lime juice)
1 tbsp honey or maple syrup
1 tsp grated ginger
½ cup warm water (adjust for consistency)
Toppings (optional but recommended):
Chopped peanuts
Fresh cilantro or mint
Lime wedges
Sliced cucumber or shredded carrots (for crunch)
Instructions
1. Sauté aromatics:
Heat oil in a large pot or Dutch oven. Add onion, garlic, and ginger. Sauté 3–4 minutes until fragrant.
2. Cook chicken:
Add chicken pieces, season with salt & pepper, and cook until lightly browned on all sides (not fully cooked yet).
3. Add rice & broth:
Stir in rice and soy sauce, then pour in chicken broth. Bring to a boil, then reduce to low, cover, and cook 20 minutes until rice is tender and chicken is cooked through. Stir in spinach at the end, if using.
4. Make peanut sauce:
While rice cooks, whisk peanut butter, soy sauce, vinegar (or lime juice), honey, ginger, and warm water until smooth. Adjust thickness with more water if needed.
5. Serve:
Spoon chicken and rice into bowls, drizzle generously with peanut sauce, and top with cilantro, peanuts, and lime wedges.
Notes & Tips
Make it spicy: Add chili flakes or sriracha to the peanut sauce.
Make it lighter: Use brown rice (but increase broth to 3 cups and cooking time to 40–45 minutes).
Meal prep: Stores well in the fridge for 3–4 days. Keep sauce separate until serving.
❓ frequently asked questions FAQ
Q: Can I use another nut butter?
A: Yes, almond or cashew butter also work.
Q: Can I make it vegetarian?
A: Swap chicken with chickpeas or tofu, cook the same way.
Nutrition information
Calories: ~520 kcal
Protein: 33g
Carbs: 46g
Fat: 22g
Fiber:5g