Curry-Peanut Chicken with White Rice & Marinated Vegetables

Curry-Peanut Chicken

with White Rice & Marinated Vegetables

30 MIN
4 Servings
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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 white rice.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
fresh
ingredients
Curry-Peanut Chicken with White Rice & Marinated Vegetables
Title
  • 18 oz Chopped Chicken Breast
  • 1 cup Long Grain White Rice
  • 4 Persian Cucumbers
  • ¾ lb Carrots
  • 1½ Tbsps Yellow Curry Paste
  • ¼ cup Mayonnaise
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ¼ cup Cornstarch
  • ¼ cup Roasted Peanuts
  • 2 Tbsps Apple Cider Vinegar
  • 3 Tbsps Sweet Chili Sauce
  • 1 bunch Chives
time-saving
tips & techniques
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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. In a large bowl, combine the grated carrots, sliced cucumbers, vinegar, and sweet chili sauce; 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. Thinly slice the chives.

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 large 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, carefully 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 chives. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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. In a large bowl, combine the grated carrots, sliced cucumbers, vinegar, and sweet chili sauce; 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. Thinly slice the chives.

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 large 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, carefully 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 chives. Enjoy!

Dress the chicken & serve your dish
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