Curry Ranch Chicken with Sesame Vegetable Rice & Peanuts
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Curry Ranch Chicken

with Sesame Vegetable Rice & Peanuts

30 MIN
2 Servings
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From the Test Kitchen

This flavor-packed dish features tender bites of chicken seared in a coating of warming vadouvan curry powder, then topped with a unique combo of creamy ranch dressing and spicy yellow curry paste—a staple of Thai cuisine made from hot chiles, lemongrass, turmeric, and more. It all comes together over a bed of fluffy white rice, snow peas, and carrots tossed with fragrant sesame oil.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Curry Ranch Chicken with Sesame Vegetable Rice & Peanuts
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Long Grain White Rice
  • 4 oz Snow Peas
  • 1 Tbsp Yellow Curry Paste
  • 6 oz Carrots
  • 3 Tbsps Roasted Peanuts
  • 2 tsps Vadouvan Curry Powder
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Ranch Dressing
  • 2 cloves Garlic
  • 2 tsps Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the ranch dressing, honey, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. If desired, remove the tough strings from the snow peas.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Finish the rice & serve your dish
5 Finish the rice & serve your dish

Meanwhile, to the bowl of cooked vegetables, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked chicken and sauce. Garnish with the chopped peanuts. Enjoy!

Tips from Home Chefs

Curry Ranch Chicken

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the ranch dressing, honey, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. If desired, remove the tough strings from the snow peas.

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

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Cook the chicken
Finish the rice & serve your dish
5 Finish the rice & serve your dish

Meanwhile, to the bowl of cooked vegetables, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked chicken and sauce. Garnish with the chopped peanuts. Enjoy!

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