Peanut Chicken with Ginger Slaw

This Is Exactly What I Want To Be Eating, ALl The Time.

I made this for dinner when my brother came to visit, and by the end of his visit three days later, I had already made it again because we all loved it so much.

Can this just be dinner for the next three weeks? the next month? the next year? Peanut chicken, coconut rice, and ginger slaw is truly a match made in heaven.

In the bowl:

• thin strips of chicken, coated generously in the Trader Joe’s peanut satay sauce
• rich, steamy coconut rice
• a punchy ginger slaw with purple cabbage and thinly sliced shallot
• cilantro and crispy shallots to top it off

The ginger slaw in particular – MORE OF THAT PLEASE. I could eat that on / with / around everything. It’s bright and zingy with a sassy little gingery bite.

And the freshness of the vibrant slaw against the richness of the peanut chicken and coconut rice – ugh. I love it so much.

I use the Trader Joe’s peanut satay sauce for this (same stuff I used on this recipe)! But if you don’t have access to Trader Joe’s, a homemade peanut satay sauce like this one will work! I think they’ve recently changed the sauce just slightly – it used to be pretty thick, but my last few batches have been smooth and drizzle-able right out of the jar!

Hope you guys love this combo as much as I do.

How To Make This Peanut Chicken with Ginger Slaw (In Pictures!)

1

Slice and Sauce the Chicken.

The marinating time is minimal; I just let it sit in the sauce for a bit while I prep everything else.

2

Shred the shallots and cabbage.

I use a mandoline for this! You could skip the shallots and use a store-bought purple slaw – I do love the thinly sliced shallots in there, though!

3

Toss the Slaw.

I often use my hands – it’ll be juicy and so fragrant, crunchy-tender, and just so yummy.

4

Cook the Chicken.

Use a good nonstick skillet for this, with a bit of avocado oil! Air frying also works. The chicken cooks fast!

5

You’re Done! Yum!

The coconut rice and chicken on the bottom, and a scoop of the slaw on top. YUM.

If you’re short on time and looking to make even easier:

• Use frozen precooked rice instead of making the coconut rice.
• Use pre-shredded purple cabbage and skip the shallot for the slaw.

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Peanut Chicken with Ginger Slaw

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• Author: Lindsay
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

Coconut rice, bright ginger slaw, and a quick peanut chicken using Trader Joe’s peanut satay sauce! 

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Ingredients

Units

Peanut Chicken

• 1 lb boneless skinless chicken breasts, thinly sliced
• 1/4 cup Trader Joe’s Peanut Satay Sauce (more for serving)
• 1 clove garlic, grated (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon salt
• 1 tablespoon avocado oil

Ginger Slaw

• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon ginger paste (or grated fresh ginger)
• 1/2 teaspoon salt (more to taste)
• 4–5 cups shredded purple cabbage, very thinly sliced on a mandoline (about half of a head of cabbage)
• 1 shallot, very thinly sliced on a mandoline (optional, but I like it in there!)

Coconut Rice

• 2 cups jasmine rice
• 1 14–ounce can coconut milk
• 1 1/2 cups water
• 1 teaspoon salt

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Instructions

1. Prep Chicken: Mix the chicken with peanut sauce, garlic, and salt. Let it rest for 15-30 minutes while you prep the other ingredients.
2. Coconut Rice: Rinse the rice under cold running water. Add to a saucepan with water, coconut milk, and salt; bring to a low simmer. Cover with a lid, and cook for 15 minutes. Remove lid; fluff rice with a fork.
3. Ginger Slaw: Stir the vinegar, sugar, ginger, and salt together in a large bowl. Add shredded cabbage and shallots; massage with your hands for a few minutes to tenderize the cabbage.
4. Cook Chicken: Heat the avocado oil in a large nonstick skillet over medium high heat. Add the chicken and stir fry, moving around in the pan to prevent burning, for a few minutes until fully cooked.
5. Serve: Place the coconut rice in a bowl, top with peanut chicken, and pile that slaw on top. Spoon extra peanut sauce over the chicken. Add cilantro, crispy shallots, and/or chili crisp to finish it off!

Equipment

Large Skillet

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Mandoline Slicer

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• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai-Inspired

Keywords: chicken dinner recipe, chicken dinner, chicken recipe, peanut chicken

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Three More Really Good Skillet Chicken Dinners

Chicken with Coconut Kale

Ginger Peanut Chicken

Red Curry Chicken Stir Fry

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Teriyaki Chicken with Ginger Peaches and Sesame Drench

This Is My Fresh Summery Reset Meal.

Juicy teriyaki chicken, grilled if you want, served over rice with a scoop of bright gingery peaches, and a rich sesame drench getting into every bite.

YES PLEASE I love this meal!

My family’s summer eating has two basic modes:

• Fresh mode: vibrant, summery produce! crispy, juicy, colorful.
• YOLO mode: chips (so many chips), ice cream cones, hot dogs, fried chicken sandwiches, and packaged snacks that hit just right at the pool, on a road trip, or at the State Fair.

I truly love both of these categories. But once every few weeks, I start to sense myself going a bit hard into YOLO mode – typically after a road trip or an extended amount of pool days, which is where we’re at here at the end of summer.

This teriyaki chicken with ginger peaches has been my go-to meal for when I’m ready to get back to something a bit fresher.

I’ve made it as a bigger meal for my extended family – nieces, nephews, sibs, parents – where my dad helped me grill the chicken, we sliced up “plain peaches” for the kids, and almost all of us went back for seconds.

And I’ve also made it for a meal just for our family, because 9 out of 10 nights, I am looking for a way to just eat peaches for dinner (or, dessert).

Hope you love it, too!

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Teriyaki Chicken with Ginger Peaches and Sesame Drench

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Lindsay
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free

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Description

Juicy grilled teriyaki chicken, bright gingery peaches, and a rich sesame drench all over top! My go-to dinner when I want something fresh!

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Ingredients

Units

Teriyaki Chicken

• 1/2 cup teriyaki sauce (I use Soy Vay)
• 1 large clove garlic, grated (or 1/2 teaspoon garlic powder)
• 1 lb. chicken breasts
• 2 teaspoons avocado oil

Ginger Peaches

• 4 peaches or nectarines, diced
• 1/4 cup chopped scallions, or cilantro, or both
• 1 teaspoon freshly grated ginger
• 1–2 tablespoons fresh lime juice (from 1–2 limes)
• 1/2 teaspoon salt
• 1 tablespoon sugar

Sesame Drench

• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 1/2 tablespoons brown sugar
• 1 teaspoon chili crisp
• 1–2 tablespoons water (as needed, to thin it out)

Extras For Serving

• 1 cup of white rice
• Green beans (optional)

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Instructions

1. Prep Chicken: Slice the chicken breast into thinner pieces, or pound them out to be thinner.

   

2. Marinate Chicken: Marinate the chicken in the sauce and garlic for 2-12 hours. (Optional – more time = better flavor, but it will work even with a shorter 15-30 minute marinate time!)

   

3. Make Rice: Start cooking your rice according to package directions.
4. Make Sauce: Whisk the sesame drench ingredients together and set aside. 
5. Make Gingery Peaches: When you’re close to being ready to eat, toss peaches, scallions, ginger, salt, and sugar together. Usually the peaches will release some juices and it will become slightly saucy, but you can add a bit of honey to help it along if it seems too dry.

   

6. Cook Chicken: Heat the avocado oil in a large skillet over medium heat. Let any excess marinade drip off the chicken, then add to the pan and sauté for 3-4 minutes per side, until the chicken reaches an internal temperature of 165 degrees.

   

7. Serve: Serve the chicken over rice, with a scoop of the peaches, and a drench of the sesame sauce! Add green beans if you’d like! So super fresh!

   

• Prep Time: 2 hours (if marinating)
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Keywords: teriyaki chicken, grilled chicken, peach salsa, summer dinner recipe

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More Amazing Grilled Chicken Recipes

Pepperoncini Grilled Chicken

Coconut Lime Grilled Chicken

Honey Chipotle Skewers

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Crispy Parmesan Chicken with Creamy Lemon Pasta

The Combination Of My Dreams!

Every time I get bored with dinner, I make crispy chicken. Everyone in our house loves crispy chicken every single time.

And THIS CRISPY CHICKEN! I think it might be the most delicious I’ve ever made. The flavor! It is locked in thanks to the Parmesan and (don’t be mad) the mayo. One bite and I was like, yeah. There it is. That juicy, umami, crispy golden flavor.

I find the mayo coating is actually easiest to work with if you brush it on, and then just spoon the crumbles on top, so everything happens right on the sheet pan. Low lift, high reward!

The combination of the golden crispy chicken, with the creamy, luscious lemony pasta?! Get out. It was glorious. Fresh basil and lemon zest on top? Served with green beans or salad? 10/10!

All family members completely devoured this and went back for seconds on everything. Even my pickiest eater was singing the praises of the chicken. (She’s five and she decided to dip it in soy sauce? I don’t know. Kids are really something.)

Best feeling ever. Hope you guys love it!

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Crispy Parmesan Chicken with Creamy Lemon Pasta

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 15 reviews

• Author: Lindsay
• Total Time: 40 minutes
• Yield: 4 1x

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Crispy golden parmesan chicken atop creamy, luscious, lemony pasta! This combo is everything!

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Ingredients

Units

Crispy Parmesan Chicken:

• 1 1/2 pounds boneless skinless chicken breasts
• 3/4 cup grated Parmesan cheese
• 1 1/2 cup panko bread crumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/3 cup mayo
• avocado oil spray

Creamy Lemon Pasta: 

• 8 ounces pasta (I love mafalda for this, about half the box)
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/2 tablespoon flour
• 1/2 cup water
• 1/2 teaspoon Better Than Bouillon chicken base
• 1 cup heavy cream
• zest of half of a lemon
• 1 tablespoon lemon juice (half a lemon)

For Garnish:

• a handful of fresh basil leaves, cut into fine ribbons
• an easy green salad for serving

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Instructions

1. Prep the Chicken: Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
2. Prep Topping: Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.
3. Coat the Chicken: Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece of chicken. Press firmly to adhere the crumbs to the chicken, getting it as well-coated as you can. Carefully flip chicken pieces over and repeat on the other side. Finally, spray the top side with avocado oil spray until coated. (You will have some crumbles remaining on the baking sheet – that’s fine.)
4. Bake the Chicken: Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler; broil for 1-2 minutes. Grab each piece along the sides with tongs, flip, and broil the back side so it gets very golden and crispy all around and reaches an internal temp of 165.
5. Make the Lemon Sauce: Melt butter over medium low heat. Add garlic; sauté for 2-3 minutes. Add flour; sauté for another 2-3 minutes. It will bubble and get a bit foamy.
6. Finish Sauce: Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon. Remove the sauce from heat to cool slightly. Stir in the lemon zest and lemon juice.
7. Cook the Pasta: Cook pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.
8. Serve: Slice your crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with the basil ribbons. Sometimes I like to grab the extra crumbles from the sheet pan and sprinkle them on top, and serve with a lemon wedge. OOOOH BABY!

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Boiling, Frying
• Cuisine: Italian

Keywords: lemon pasta, creamy pasta, pasta dinner, chicken cutlets, crispy chicken

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More Creamy Pastas To Love

Date Night Rigatoni

Mushroom Fettuccine

White Wine Linguine

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