Lets Eat Peanut Chicken with Cucumber Rice From Charm to Table Blog
Peanut Chicken with Cucumber Rice

Peanut Chicken with Cucumber Rice is warm, cool, and oh so easy! Make this recipe on repeat, and never get sick of it. Great for weeknights or entertaining!

  • 1 lb boneless, skinless chicken breasts
  • 2 T peanut oil
  • 3 cloves garlic
  • 6 T soy sauce
  • 1 T dark molasses
  • 1/2 c peanut butter
  • 1/8 t sriracha (or to taste)
  • 1 lemon juiced
  • salt and pepper, to taste
  • 1 c rice
  • 1 T butter
  • 2 T cilantro
  • 1 cucumber, halved and de-seeded
  • 1 carrot, peeled and chopped into matchsticks
  • 1/4 c crushed peanuts, for garnish
  1. Chop the chicken into small pieces, as if you were making a stir-fry. Place the chicken in a large Ziploc bag

  2. Combine the peanut oil, garlic, soy sauce, molasses, peanut butter, sriracha, and lemon juice. Either whisk briskly or pulse a few times in a food processor to  make a smooth sauce. Add some salt and pepper to taste. Remove 1/2 c of the sauce and set aside. Pour the remaining sauce over the chicken and allow to marinate for a while. 1.5 hours is enough, but longer is great. Not marinating is also totally fine.

  3. Cook the rice according to package instructions (2 c water for 1 c rice). While the rice is cooking, chop half of the cucumber into very small pieces. Wash, dry, and chop 2 T cilantro. 

  4. Now prepare the chicken. Pour the contents of the Ziploc bag, including the sauce, into a skillet or large wok. Stir fry the chicken for about 6-8 minutes until cooked through.

  5. When the rice is cooked, stir in 1T butter. Allow to cool a bit, and then add the chopped cucumber and cilantro. Add salt to taste.

  6. Put a scoop of the cucumber rice on each plate. Top with the peanut chicken. The fun part is the garnish. Use the rest of the cucumber, chopped into pieces, the match stick carrots, cilantro, and crushed peanuts to garnish. Pour some of the reserved sauce on top and serve.