Sometimes I hold onto recipe ideas for far too long. I’ve had this simple summer bowl written in my notes for weeks, possibly even over a month. My mother has repeatedly said, MAKE THIS peanut chicken. It wasn’t until this week that I finally listened to her. I have no idea why I waited so long, peanut chicken recipes are always smart. This recipe is everything we want out of a summer dinner. It’s fresh, colorful, and doesn’t take much effort to create. Just mix up a homemade peanut sauce, quickly cook some chicken, and serve with rice. It’s a pretty classic Tieghan-style recipe, and my mom was very happy I finally made it. This is totally her kind of dinner.
Onto the details
Step 1: mix the peanut sauce This sauce is everyone’s favorite sauce, I feel like I make it at least a few times a month, probably more! I’ve mentioned this before, but I used to make this sauce with coconut milk, but now I make it even simpler. It’s a mix of peanut butter (I love Whole Foods 365 creamy peanut butter with just peanuts and salt), tamari, either Gochujang (Korean chili paste), or sometimes I’ll swap Thai red curry paste, pickled ginger juice (often labeled as sushi ginger), and toasted sesame oil. I added honey and lime juice for this recipe, making my go-to sauce even more addicting. I find blending the sauce in a blender or using an immersion blender to be easiest. Step 2: cook the chicken My secret is to double the ginger, using both fresh and pickled ginger. First, crisp the chicken, fresh ginger, and scallions in sesame oil. Once the chicken is crispy, add butter. Toss in lots of fresh garlic and a splash of tamari. Let the chicken sizzle until you see crispy brown bits. Step 3: the mango Next, I love to toss mango chunks with chopped-up pickled sushi ginger, lime zest, lime juice, cilantro, and basil. This is a super yummy fresh topping!
Step 4: let’s assemble the bowls I love making coconut rice for this recipe, but any steamed rice will do! Jasmin is also my go-to when cooking a more Asian-inspired recipe. Then I add some baby lettuce, spoon over the crispy ginger chicken, dress the chicken in peanut sauce, and add the mango and avocado on the side. And that’s it! You can add or subtract anything you’d like—well, I wouldn’t subtract the chicken or the peanut sauce.
Meal Prepping This is the perfect dinner bowl for meal prepping. Make a big batch of the chicken and peanut sauce, then enjoy it for lunch and dinner throughout the week. You can switch out the vegetables too! If you want to freeze, just put the chicken in freezer-safe bags or containers. Freeze the sauce separately, then thaw both and serve as directed. Easy!
Looking for other busy weeknight-night recipes? Try these! Garlic Butter Shrimp Pad Thai Dan Dan Noodles Thai Drunken Noodles 25 Minute Chili Oil Egg Ramen One Skillet Saucy Chicken Tortilla Enchilada Rice Bake 20 minute Crispy Garlic Chicken Noodles Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes One Skillet Cheesy Green Chile Chicken Lastly, if you make these 30 Minute Ginger Peanut Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
