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Curry-Peanut Chicken
with Sushi Rice & Marinated Vegetables
25 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
In this flavorful dish, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, made with spicy yellow curry paste, smooth peanut butter spread, and creamy mayo. To contrast the bold flavors, we’re serving it over crisp marinated vegetables and a simple bed of sushi rice.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
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14 oz Firm Tofu
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½ cup Sushi Rice
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1 Tbsp Smooth Peanut Butter Spread
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2 Persian Cucumbers
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6 oz Carrots
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1 Tbsp Yellow Curry Paste
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2 Tbsps Mayonnaise
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2 Scallions
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1 Tbsp Mirin (Salted Cooking Wine)
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¼ cup Cornstarch
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1 Tbsp Sugar
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3 Tbsps Roasted Peanuts
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1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Press the tofu
Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
3
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sugar and vinegar; whisk until the sugar has dissolved. Add the grated carrots, sliced cucumbers, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. In a separate large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.
4
Coat & cook the tofu
Transfer the pressed tofu to a cutting board; medium dice. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated tofu in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and slightly crispy. Turn off the heat.
5
Dress the tofu & serve your dish
Discarding any oil from the pan, carefully transfer the cooked tofu to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tofu. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
1
Cook the rice
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Press the tofu
Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
3
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sugar and vinegar; whisk until the sugar has dissolved. Add the grated carrots, sliced cucumbers, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. In a separate large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.
4
Coat & cook the tofu
Transfer the pressed tofu to a cutting board; medium dice. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated tofu in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and slightly crispy. Turn off the heat.
5
Dress the tofu & serve your dish
Discarding any oil from the pan, carefully transfer the cooked tofu to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tofu. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs