Freezer Meal · Instant Pot Pressure Cooker · Main Dish · Stovetop

Spicy Peanut Chicken With Rice

Spicy Peanut Chicken

I love the combination of peanut and ginger! I just can’t get enough of it. I’m having some work done on my kitchen this fall, so I’m stocking up on freezer meals. Neither Spiced Peanut Sheet Pan Chicken Supper nor Nutty Shrimp lends itself very well to a one-container freezer meal, so I needed to invent something that would. I’ll still need to serve this with a salad or something to get my veggies in, but I can prepare the rest of the meal now and freeze it. Then when it’s dinner time, I’ll dump the frozen block in my pot and have very few dishes to wash. Seeing as how I’m going to be washing them in the bathroom sink, it will be nice to have just a couple of small pans. I’m including instructions below for cooking in the Instant Pot from fresh or frozen, and for stovetop cooking.

I like using the Instant Pot pot-in-pot method for this dish because it’s easier to make a thicker sauce. My favorite pans for this are the ekovana stack pans. (I’m including the link for convenience only. I don’t get paid by Amazon.) They even come with a handle, to make removing them easy. If you don’t have them, you can use any heat-safe pan that will fit. I know some folks use cake pans and cover them with foil. You can make a sling from foil, too, to make it easier to get them out of the pot. Just be sure to use trivets to keep the pans up out of the water and the top pan from falling down into the bottom pan.

For a less spicy dish, substitute a milder pepper such as poblano or Anaheim for the jalapeño, or just use less of it. For a spicier dish, leave the membranes and/or seeds in. Since jalapeños (especially store-bought) can vary widely in their heat, it helps to test the pepper before you decide how much to use — if you’re brave enough! I like to cut the stem off with a thin bit of the pepper flesh, then lick that cut end before discarding it. If it’s too mild, I’ll know I don’t have to bother removing the membranes and seeds. Of course, if you use this method you have to be prepared to discover you just licked a wicked hot pepper!

Even though I’m using brown rice here, you should easily be able to substitute white rice if you want to. That’s because the brown rice I use (Uncle Ben’s) is parboiled, meaning they’ve partially cooked it for you. So you get all the benefits of whole grain rice, with a somewhat milder flavor and shorter cook time than most brands of brown rice. The stovetop cook time of Uncle Ben’s brown rice is 20 minutes and its water to rice ratio is 2:1, the same as most white rice. Of course, those same characteristics also make this a great brown rice to try if you’ve never had it before or think you don’t like whole grain rice. There are a lot of conflicting studies out there regarding whether brown rice really is better for you, so use what makes you happy.

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

0 pgcwr.jpg

½ small onion

1 clove garlic

1 oz fresh ginger root (about 2”, depending on thickness)

½ – 1 fresh jalapeño pepper

¼ cup peanut powder (may substitute 2 Tbsp peanut butter)

½ tsp brown sugar

½ tsp ground coriander

½ tsp Penzeys Bangkok Blend (optional)

¼ tsp ground turmeric

2 Tbsp low-sodium soy sauce

1 Tbsp fresh orange juice

1½ tsp rice vinegar

4 boneless, skinless chicken thighs

½ cup Uncle Ben’s whole grain brown rice (or any white rice)

2 cups water, divided

Preparation (to make now in the Instant Pot):

1.) Remove the stem, seeds, and membranes from the jalapeño (unless you want some extra heat) and place at least half of it in the bowl of a food processor fitted with the metal blade.

1 pgcwr.jpg

2.) Peel the ginger, slice it very thinly crosswise, and add it to the bowl.

2 spcwr.jpg

3.) Add the onion half to the food processor bowl, saving the rest for another use. Peel the garlic, and add it to the bowl, too.

3 spcwrjpg.jpg

4.) Add the next eight ingredients (peanut powder through rice vinegar) to the bowl, and process until smooth. Transfer to the bottom pot of a pot-in-pot stack.

4 spcwr.jpg

5.) Trim any excess fat from the chicken. Cut into large bite-size chunks. Add to the sauce in the bottom pot, and mix well.

6.) Place the rice and 1 cup of the water in the upper pot. Put the rice pot on top of the chicken pot, and the the lid on top of the rice pot, and fasten the handle.

7.) Place the remaining cup of water in the bottom of the Instant Pot’s inner pot, then add the stacked pans.

7 spcwr

8.) Close and lock the lid and shut the steam valve. Press the “Poultry” or “Manual” button, using the “+/-” button if needed, to set the pot for 15 minutes. Use the “Adjust” button if needed to set the pot to high pressure. It should take five to ten minutes to come to pressure.

8 spcwr

9.) When the cook time is done, allow a 15 minute NPR (Natural Pressure Release). Carefully release any remaining pressure, then carefully remove and separate the stacked pots. Serve chicken mixture over rice.

To make as an Instant Pot freezer meal:

1.) Place an open zip-top bag in the pan you’ll use for pot-in-pot. Follow steps 1 – 5 above, with the chicken and sauce going in the bag. Squeeze all the air out of the bag, seal, and place the pan in the freezer. Once frozen, the bag can be removed from the pan so that you can use the pan for other things.

10 spcwr

2.) When ready to cook, remove the frozen block from the bag and place it in the bottom pan. Since that’s what you froze it in, it will fit perfectly.

11 spcwr

3.) Place 1 cup of water and the rice in the top pan. Place the lid on the rice pan and the rice pan on top of the chicken pan. Add the remaining cup of water to the Instant Pot’s inner pot, then add the stack of pans.

4.) Close and lock the lid and shut the steam valve. Press the “Poultry” or “Manual” button, using the “+/-” button if needed, to set the pot for 25 minutes. Use the “Adjust” button if needed to set the pot to high pressure. The pot should take about ten minutes to come up to pressure. When the cook time is done, allow a 15 minute NPR (Natural Pressure Release). Carefully release any remaining pressure, then carefully remove and separate the stacked pots. Serve chicken mixture over rice.

To make for now on the stovetop:

1.) Follow steps 1 – 5 for making now in the Instant Pot, with the chicken and sauce going in a saucepan.

2.) Stir in another half cup water. Stirring frequently to make sure the sauce doesn’t scorch, cook on medium for about 15 minutes or until chicken is done and most of the extra water has evaporated.

3.) Cook rice in a  separate pan according to package directions. Serve chicken mixture over rice.

spcwr NutritionLabel

Spicy Peanut Chicken With Rice


Ingredients


½ small onion onion
1 clove garlic
1 oz fresh ginger root (about 2”, depending on thickness)
½ fresh jalapeño pepper
¼ cup peanut powder (may substitute 2 Tbsp peanut butter, but that will change the nutrition info)
½ tsp brown sugar
½ tsp ground coriander
½ tsp Penzeys Bangkok Blend (optional)
¼ tsp ground turmeric
2 Tbsp low-sodium soy sauce
1 Tbsp fresh orange juice
1½ tsp rice vinegar
4 boneless, skinless chicken thighs
½ cup Uncle Ben’s whole grain brown rice* (see above)
2 cups water, divided

Directions


To make now in the Instant Pot:
1.) Remove the stem, seeds, and membranes from the jalapeño (unless you want some extra heat) and place at least half of it in the bowl of a food processor fitted with the metal blade.
2.) Peel the ginger, slice it very thinly crosswise, and add it to the bowl.
3.) Add the onion half to the food processor bowl, saving the rest for another use. Peel the garlic, and add it to the bowl, too.
4.) Add the next eight ingredients (peanut powder through rice vinegar) to the bowl, and process until smooth. Transfer to the bottom pot of a pot-in-pot stack.
5.) Trim any excess fat from the chicken. Cut into large bite-size chunks. Add to the sauce in the bottom pot, and mix well.
6.) Place the rice and 1 cup of the water in the upper pot. Put the rice pot on top of the chicken pot, and the the lid on top of the rice pot, and fasten the handle.
7.) Place the remaining cup of water in the bottom of the Instant Pot’s inner pot, then add the stacked pans.
8.) Close and lock the lid and shut the steam valve. Press the “Poultry” or “Manual” button, using the “+/-” button if needed, to set the pot for 15 minutes. Use the “Adjust” button if needed to set the pot to high pressure. It should take five to ten minutes to come to pressure.
9.) When the cook time is done, allow a 15 minute NPR (Natural Pressure Release). Carefully release any remaining pressure, then carefully remove and separate the stacked pots. Serve chicken mixture over rice.

To make as an Instant Pot freezer meal:
1.) Place an open zip-top bag in the pan you’ll use for pot-in-pot. Follow steps 1 – 5 above, with the chicken and sauce going in the bag. Squeeze all the air out of the bag, seal, and place the pan in the freezer. Once frozen, the bag can be removed from the pan so that you can use the pan for other things.
2.) When ready to cook, remove the frozen block from the bag and place it in the bottom pan. Since that’s what you froze it in, it will fit perfectly.
3.) Place 1 cup of water and the rice in the top pan. Place the lid on the rice pan and the rice pan on the chicken pan. Add the remaining cup of water to the Instant Pot’s inner pot, then add the stack of pans.
4.) Close and lock the lid and shut the steam valve. Press the “Poultry” or “Manual” button, using the “+/-” button if needed, to set the pot for 25 minutes. Use the “Adjust” button if needed to set the pot to high pressure. The pot should take about ten minutes to come up to pressure. When the cook time is done, allow a 15 minute NPR (Natural Pressure Release). Carefully release any remaining pressure, then carefully remove and separate the stacked pots. Serve chicken mixture over rice.

To make for now on the stovetop:
1.) Follow steps 1 – 5 for making now in the Instant Pot, with the chicken and sauce going in a saucepan.
2.) Stir in another half cup water. Stirring frequently to make sure the sauce doesn’t scorch, cook on medium for about 15 minutes or until chicken is done and most of the extra water has evaporated.
3.) Cook rice in a  separate pan according to package directions. Serve chicken mixture over rice.

4 thoughts on “Spicy Peanut Chicken With Rice

  1. Hi Julie!
    It’s me Kathleen! I really want to make this but don’t have a pressure cooker or hot pot. Do you think I could get the same results another way?
    Thanks!

    Liked by 1 person

    1. Yes! I probably should have put the stovetop instructions first, since most people probably don’t have a pressure cooker, but I put them toward the end. Scroll down to the nutrition label – it’s right above that. Enjoy!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s