How to Make Ginger Peanut Chicken with Coconut Rice

Ginger Peanut Chicken with Coconut Rice is a vibrant and flavorful dish that combines tender chicken marinated in a zesty peanut sauce with aromatic coconut rice and crisp stir-fried vegetables.

This recipe harmoniously blends Asian-inspired flavors with creamy coconut undertones, creating a dish that is both satisfying and delicious

Here’s a detailed recipe for Ginger Peanut Chicken with Coconut Rice, including all the necessary ingredients and step-by-step instructions

Detailed recipe for Ginger Peanut Chicken with Coconut Rice


For the Chicken Marinade:
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 tablespoons peanut butter (creamy or chunky)
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon chili flakes (optional, for heat)
  • 2 tablespoons chopped fresh cilantro (for garnish)
For the Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
For the Stir-fry:
  • 1 tablespoon vegetable oil
  • 1 bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 cup snap peas or snow peas
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped peanuts (for garnish)


Step 1: Marinate the Chicken
  1. Prepare the marinade: In a large bowl, mix peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, sesame oil, and chili flakes.
  2. Marinate the chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1-2 hours for the best flavor.
Step 2: Cook the Coconut Rice
  1. Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  2. Combine ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir well.
  3. Cook the rice: Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  4. Fluff the rice: Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
Step 3: Stir-fry the Chicken and Vegetables
  1. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Cook the chicken: Add the marinated chicken to the skillet, discarding any excess marinade. Stir-fry for 5-7 minutes, or until the chicken is cooked through and slightly caramelized.
  3. Add vegetables: Add the sliced bell pepper, julienned carrot, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
  4. Combine: Mix in the chopped green onions and stir everything together for another minute.
Step 4: Serve
  1. Plate the dish: Serve the stir-fried ginger peanut chicken over a bed of coconut rice.
  2. Garnish: Sprinkle with chopped peanuts and fresh cilantro.


  • Adjust the heat: If you prefer a spicier dish, add more chili flakes or a dash of hot sauce to the marinade.
  • Coconut rice variations: For extra flavor, you can add a piece of ginger or a couple of kaffir lime leaves to the rice while it cooks.
  • Vegetable options: Feel free to substitute or add other vegetables like broccoli, zucchini, or mushrooms based on your preference.
Ginger Peanut Chicken
Image by bhofack2 from Istockphoto

Enjoy your Ginger Peanut Chicken with Coconut Rice!

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