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Curry-Peanut Chicken
with White Rice & Marinated Vegetables
30 MIN
+$1.95/serving
4 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 white rice.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories880 Cals (est.)
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fresh
ingredients
Title
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16 oz Plant-Based Beyond Chicken® Breaded Tenders
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1 cup Long Grain White Rice
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2 Scallions
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4 Persian Cucumbers
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¾ lb Carrots
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2 Tbsps Smooth Peanut Butter Spread
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1½ Tbsps Yellow Curry Paste
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¼ cup Mayonnaise
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2 Tbsps Mirin (Salted Cooking Wine)
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¼ cup Cornstarch
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¼ cup Roasted Peanuts
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2 Tbsps Apple Cider Vinegar
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3 Tbsps Sweet Chili Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. 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.
3
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt.
*An instant-read thermometer should register 145°F for Beyond Chicken®.
4
Dress the chicken & serve your dish
Carefully transfer the baked tenders to the bowl of sauce; stir to coat. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tenders. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. 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.
3
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt.
*An instant-read thermometer should register 145°F for Beyond Chicken®.
4
Dress the chicken & serve your dish
Carefully transfer the baked tenders to the bowl of sauce; stir to coat. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tenders. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs