Curry Ranch Chicken

with Sesame Vegetable Rice & Peanuts

30 MIN

+$6.99/serving 4 Servings

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with Flank Steaks

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, bell peppers, and carrots tossed with fragrant sesame oil.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1 cup Long Grain White Rice
¾ lb Carrots
2 Bell Peppers
2 cloves Garlic
3 Tbsps Roasted Peanuts
1½ Tbsps Yellow Curry Paste
2 tsps Vadouvan Curry Powder
2 Tbsps Sesame Oil
¼ cup Ranch Dressing
4 tsps Honey

step-by-step

instructions

Cook Along

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. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. 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.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; 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 steaks dry with paper towels. Season on both sides with salt, pepper, and the curry powder. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the finished rice topped with the sliced steaks and sauce. Garnish with the peanuts. Enjoy!