Curry-Peanut Chicken with White Rice & Marinated Vegetables
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Curry-Peanut Chicken

with White Rice & Marinated Vegetables

30 MIN
+$2.95/serving 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
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Curry-Peanut Chicken with White Rice & Marinated Vegetables
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 Scallions
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1½ Tbsps Yellow Curry Paste
    • 4 Persian Cucumbers
    • ¾ lb Carrots
    • ¼ cup Mayonnaise
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • ¼ cup Cornstarch
    • ¼ cup Roasted Peanuts
    • 2 Tbsps Apple Cider Vinegar
    • 3 Tbsps Sweet Chili Sauce
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Roughly chop the peanuts. 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 bowl, combine the grated carrots, sliced cucumbers, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 1 tablespoon of warm water. Taste, then season with salt and pepper if desired.

    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Dress the shrimp & serve your dish
    4 Dress the shrimp & serve your dish

    Transfer the cooked shrimp to the bowl of sauce; stir to coat. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed shrimp. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!  

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Roughly chop the peanuts. 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 bowl, combine the grated carrots, sliced cucumbers, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 1 tablespoon of warm water. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the sauce
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    4 Dress the shrimp & serve your dish

    Transfer the cooked shrimp to the bowl of sauce; stir to coat. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed shrimp. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!  

    Dress the shrimp & serve your dish
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