Peanut Chicken with Coconut Rice: A Flavour-Packed, Easy Weeknight Meal

If you’re like me, you probably love meals that are packed with flavour, comforting, and, most importantly, easy to whip up after a busy day. This Peanut Chicken with Coconut Rice ticks all those boxes! It’s zesty, savoury, a little sweet, and has just the right amount of nuttiness from the roasted peanuts. Plus, paired with fragrant coconut rice, it’s a dish that feels like a cosy hug on a plate.

This dish comes together in around 40 minutes, and while it feels gourmet, it’s simple enough for a weeknight. Perfect for when you want to impress your family or friends but don’t want to spend hours in the kitchen!

WHAT MAKES THIS RECIPE SO GOOD?

Bold Flavours: The ginger, lime, garlic, and roasted peanuts come together beautifully to create a balanced dish that’s packed with layers of flavour. The slightly sweet coconut rice is the perfect complement to the zesty, savoury chicken.

Quick & Easy: With a 20-minute prep and a quick 20-minute cook time, this recipe makes for an easy weeknight meal or an impressive weekend dinner.

Meal Prep Friendly: This recipe is great for meal prepping! You can make it in larger batches and have ready-to-go lunches or dinners for a few days. The flavours only get better as they sit!

Nutritious and Balanced: The chicken provides a great source of protein, the spinach (or bok choy) adds some greens, and the peanuts bring in healthy fats. Combine all of that with coconut rice, and you’ve got a well-rounded meal.

INGREDIENTS BREAKDOWN.

This dish uses simple ingredients that pack a punch of flavour. Here’s a closer look at the key players:

Chicken Thighs: I love using chicken thighs for this dish because they’re tender and juicy, especially when marinated. You could use chicken breasts if you prefer a leaner option, but thighs really soak up all the flavours in the marinade.

Ginger & Garlic: These two are the heart of the marinade. Fresh ginger and garlic not only add amazing flavour but also pack a nutritional punch. Ginger adds a slight warmth and spice, while garlic adds that savoury base we all love.

Lime Zest & Juice: The lime zest brings a bright, fresh note to the dish, while the juice adds that zesty kick at the end. The citrus really helps cut through the richness of the coconut rice, making the dish feel light and fresh.

Peanuts: Roasted peanuts give this dish a delightful crunch and a nutty, savoury flavour. They’re added towards the end so they stay nice and crunchy but still soak up some of that delicious sauce.

Coconut Milk: The coconut milk is what gives the rice its rich, creamy flavour. It pairs so well with the peanuts and lime, creating a comforting base for the zesty chicken. Don’t skimp on the coconut milk—this is what makes the rice so special!

Jasmine Rice: Jasmine rice is perfect for this recipe because of its light, fragrant nature. It’s slightly sticky, which helps it hold onto the rich coconut flavour as it cooks.

Spinach (or Bok Choy): Adding greens like spinach or bok choy not only makes this meal more balanced, but it also adds a pop of colour. You can stir them into the chicken just before serving to wilt them down slightly.

HOW TO MAKE PEANUT CHICKEN WITH COCONUT RICE.

This Peanut Chicken with Coconut Rice may sound fancy, but it’s super simple to make. In fact, it’s mostly about letting the chicken marinate and simmering that fragrant coconut rice to perfection. Here’s how to do it step by step:

INGREDIENTS.

Serves 4 people

Prep time 20 minutes Cook time 20 minutes

For the Ginger Peanut Chicken:

570g (1.3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces

2.5cm (1-inch) piece of ginger, grated

3 shallots, thinly sliced (white parts and green parts separated)

Zest & juice of 1-2 limes (adjust to taste)

2 tbsp. brown sugar

2-3 cloves garlic, minced

60g (2 oz) roasted peanuts, chopped

10g (0.5 oz) coriander, chopped

30g (1 oz) spinach (or bok choy)

For the Coconut Rice:

210g (7.5 oz) Jasmine rice

360ml (12 fl oz) water

400g (14 oz) can full-fat coconut milk

INSTRUCTIONS.

Marinate the Chicken
In a mixing bowl, combine the chicken pieces with grated ginger, the white parts of the shallots, lime zest, brown sugar, 1 ½ teaspoons of salt, and 1 tablespoon of olive oil. Mix everything together, cover the bowl, and let the chicken marinate for at least 20 minutes. If you’ve got time, let it marinate for up to 2 hours for maximum flavour.

Cook the Coconut Rice
While the chicken is marinating, start on the coconut rice. In a large pot, add the Jasmine rice, water, coconut milk, and a pinch of salt. Stir everything together and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes until the rice is fully cooked and all the liquid is absorbed. Once done, fluff the rice with a fork and set aside.

Cook the Chicken
Heat a large non-stick frying pan over medium-high heat. Add the marinated chicken to the pan and cook for about 8-10 minutes, stirring occasionally, until the chicken starts to caramelise and turn golden-brown. You want to get a nice sear on the chicken pieces.

Add Garlic & Peanuts
Once the chicken is fully cooked and caramelised, lower the heat to medium. Add the minced garlic and chopped peanuts to the pan, stirring for about 2-3 minutes until the garlic is fragrant and the peanuts are slightly toasted.

Add Spinach & Coriander
Stir in the chopped coriander, the remaining green parts of the shallots, and the spinach (or bok choy). Let the greens wilt slightly, which should take about 2-3 minutes. Then, squeeze the juice of 1-2 limes over the chicken to bring a fresh, zesty note to the dish.

Serve
To serve, spoon a generous portion of the coconut rice onto each plate. Top with the ginger peanut chicken, and garnish with extra chopped peanuts, shallots, and coriander if desired. Enjoy immediately!

TIPS FOR SUCCESS.

Marinate Longer for More Flavour: If you’ve got the time, marinate the chicken for up to 2 hours to really let those flavours soak in.

Use Full-Fat Coconut Milk: The full-fat coconut milk is what makes the rice so rich and creamy. It’s worth using the full-fat version for the best results!

Switch Up the Greens: You can easily swap out the spinach or bok choy for other greens like kale, Swiss chard, or even broccoli. This recipe is super flexible!

Meal Prep Tip: Make a double batch and store it in the fridge for up to 3 days. This dish reheats beautifully, so you can enjoy it for lunch or dinner throughout the week.

WHY THIS RECIPE IS PERFECT FOR MEAL PREP.

This Peanut Chicken with Coconut Rice isn’t just a delicious dinner—it’s also perfect for meal prep! Here’s why:

Lasts for Days: Both the chicken and the coconut rice store well in the fridge for up to 3 days. The flavours only get better as they sit, making this ideal for prepping ahead. ** Cooked rice can be safely stored in an airtight container in the fridge for a maxium of 3 days after that, cooking a fresh batch is highly recommended.

Easy to Reheat: Just pop it in the microwave for a couple of minutes or reheat on the stove. Add a splash of water or coconut milk to keep the rice creamy and moist.

Versatile: You can mix up the ingredients depending on what you have. Try adding in some roasted veggies, different greens, or even swap the chicken for tofu if you’re looking for a plant-based option.

WRAPPING IT UP.

This Peanut Chicken with Coconut Rice is comfort food with a twist—rich, flavourful, and just a bit nutty. It’s a perfect balance of flavours that’s sure to impress whether you’re cooking for your family or just for yourself. Plus, with its quick prep and cooking time, it’s a great addition to your weeknight meal rotation.

Give it a try this week and let me know how it turns out! And don’t forget to share your creations on social media—tag me @michellemitchellhealthcoach so I can see your delicious versions!