Curry-Peanut Chicken with White Rice & Marinated Vegetables

Curry-Peanut Chicken

with White Rice & Marinated Vegetables

20 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Extra Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Boneless Chicken Breast Pieces

    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.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Curry-Peanut Chicken with White Rice & Marinated Vegetables
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Long Grain White Rice
    • 2 Persian Cucumbers
    • 2 Scallions
    • 6 oz Carrots
    • 1 Tbsp Smooth Peanut Butter Spread
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • ¼ cup Cornstarch
    • 1 Tbsp Sugar
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots and 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 large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water

    Coat & cook the chicken
    3 Coat & cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. 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 chicken 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 cooked through. Turn off the heat. 

    Dress the chicken & serve your dish
    4 Dress the chicken & serve your dish

    Discarding any oil from the pan, transfer the cooked chicken 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 chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots and 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 large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water

    Prepare the ingredients & make the sauce
    Coat & cook the chicken
    3 Coat & cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. 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 chicken 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 cooked through. Turn off the heat. 

    4 Dress the chicken & serve your dish

    Discarding any oil from the pan, transfer the cooked chicken 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 chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Dress the chicken & serve your dish
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