Peanut Chicken with Ginger Slaw and Coconut Rice

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 — 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. They’ve recently changed the sauce just slightly — it used to be pretty thick, but the last few batches have been smooth and drizzle-able right out of the jar.

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

1. Slice and Sauce the Chicken.

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

2. Shred the Shallots and Cabbage.

A mandoline works great here. You could skip the shallots and use a store-bought purple slaw — but the thinly sliced shallots really do make a difference.

3. Toss the Slaw.

Use your hands — it’ll be juicy and so fragrant, crunchy-tender, and just so yummy.

4. Cook the Chicken.

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

5. You’re Done!

Coconut rice and chicken on the bottom, and a scoop of the slaw on top.

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

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

Watch How To Make This Peanut Chicken

Watch: Peanut Chicken with Ginger Slaw on YouTube

Recipe

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

Peanut Chicken

• 1 lb boneless, skinless chicken breast, thinly sliced
• Trader Joe’s peanut satay sauce (or a homemade equivalent), enough to generously coat the chicken
• Avocado oil, for cooking

Ginger Slaw

• Purple cabbage, thinly shredded
• Shallots, thinly sliced
• Fresh ginger, to taste
• Dressing of your choice (rice vinegar, sesame oil, and a touch of honey work well)

Coconut Rice

• Jasmine rice
• Coconut milk
• Water
• Pinch of salt

To Serve

• Fresh cilantro
• Crispy shallots

Instructions

1. Slice the chicken into thin strips and toss generously with peanut satay sauce. Let sit while you prep the slaw and rice.
2. Shred the cabbage and shallots using a mandoline or sharp knife. Toss with ginger and dressing until well coated.
3. Cook the coconut rice according to your preferred method, substituting coconut milk for part of the water.
4. Heat a nonstick skillet over medium-high heat with a bit of avocado oil. Cook the chicken until cooked through and caramelized at the edges, a few minutes per side.
5. Serve rice and chicken in a bowl, topped with a generous scoop of ginger slaw, fresh cilantro, and crispy shallots.

This bowl comes together quickly and is just as good the next day, making it an ideal weeknight dinner to add to your regular rotation.