Curry Ranch Chicken with Sesame Vegetable Rice & Peanuts

Curry Ranch Chicken

with Sesame Vegetable Rice & Peanuts

30 MIN
4 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, bok choy, and carrots tossed with fragrant sesame oil.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Curry Ranch Chicken with Sesame Vegetable Rice & Peanuts
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • ¾ lb Carrots
    • 15 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1½ Tbsps Yellow Curry Paste
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Sesame Oil
    • ¼ cup Ranch Dressing
    • 4 tsps Honey
    • 2 tsps Vadouvan Curry Powder
    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. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. 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.

    Cook the vegetables
    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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and chopped bok choy; 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 the curry powder. 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

    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. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. 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.

    Prepare the ingredients & make the sauce
    Cook the vegetables
    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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and chopped bok choy; 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 the curry powder. 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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