Oven-Baked Curry Peanut Chicken with Coconut Rice, Green Beans & Sesame Seeds
Ready to Cook

Oven-Baked Curry Peanut Chicken

with Coconut Rice, Green Beans & Sesame Seeds

50 MIN
2 Servings
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll cook tender bites of Vadouvan-seasoned chicken over a bed of rice and green beans, covered in sweet coconut milk. You'll make a creamy curry-peanut sauce to drizzle on top and garnish the dish with crunchy peanuts and sesame seeds.
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  • Nutrition
    PER SERVING
  • Calories
    940 Cals (est.)
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fresh
ingredients
Oven-Baked Curry Peanut Chicken with Coconut Rice, Green Beans & Sesame Seeds
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • ½ cup Long Grain White Rice
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 3 Tbsps Roasted Peanuts
  • 1 tsp Black & White Sesame Seeds
  • 2 tsps Vadouvan Curry Powder
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Tbsp Soy Sauce
  • 6 oz Green Beans
  • 1 Single-Use Aluminum Tray
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.

Prepare the chicken & bake the trays
2 Prepare the chicken & bake the trays

Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Evenly top the prepared base with the seasoned chicken. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.

Make the sauce & serve your dish
3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce, peanuts, and sesame seeds. Enjoy!

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Oven-Baked Curry Peanut Chicken

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.

2 Prepare the chicken & bake the trays

Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Evenly top the prepared base with the seasoned chicken. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven.

Prepare the chicken & bake the trays
Make the sauce & serve your dish
3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce, peanuts, and sesame seeds. Enjoy!

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