Thai-Inspired Peanut And Rice Stuffed Chicken

Thai-Inspired Peanut And Rice Stuffed Chicken

Ingredients

For the Chicken:

For the Chicken:

Ingredients:

-1 (3- to 4-pound) complete chicken
-2 tablespoons vegetable oil
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1/4 cup Thai pink curry paste
-1/4 cup clean peanut butter
-1/4 cup low-sodium chicken broth
-1 tablespoon unseasoned rice vinegar
-1 tablespoon soy sauce
-1 tablespoon candy chili sauce
-1 teaspoon grated fresh ginger
-1/2 teaspoon ground cumin
-1/4 teaspoon ground turmeric
-1/4 teaspoon floor coriander

For the Thai Peanut Sauce:

Ingredients, For the Thai Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

1 clove garlic, minced

1/4 teaspoon pink pepper flakes

1/4 cup water

For the Rice Stuffing:

1 cup jasmine rice

1 cup water

1/2 cup chopped red onion

1/2 cup chopped purple bell pepper

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons chopped contemporary mint

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

To Prepare the Chicken:

To Prepare the Chicken:

1. Preheat oven to 400 degrees F (200 levels C). Line a baking sheet with parchment paper.

2. In a big bowl, combine the chicken breasts, olive oil, salt, and pepper. Toss to coat.

3. Place the chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or till cooked via.

4. Let the chicken breasts cool barely earlier than slicing them into thin strips.

5. In a large skillet, heat the sesame oil over medium-high warmth. Add the chicken strips and cook dinner for 5-7 minutes, or till heated via.

6. Stir in the Thai peanut sauce and cook for 1-2 minutes, or till the chicken is coated in sauce.

7. Serve the chicken over rice with a facet of greens.

To Make the Thai Peanut Sauce:

In a big bowl, whisk together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger, and Sriracha. Slowly whisk within the coconut milk until the sauce is smooth and well combined.

Transfer the sauce to a saucepan and produce to a simmer over medium heat. Cook, stirring occasionally, till the sauce has thickened barely, about 5 minutes.

Remove the sauce from the warmth and let cool barely earlier than utilizing.

To Make the Rice Stuffing:

To Make the Rice Stuffing:

1. In a large bowl, combine rice, peanuts, onions, carrots, celery, and broth.

2. Season with ginger, garlic, soy sauce, sesame oil, and lime juice.

3. Mix well to mix.

4. Stuff the chicken with the rice mixture.

5. Tie the legs together with kitchen twine.

To Assemble the Chicken:

Instructions, To Assemble the Chicken:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Mix together the rice, peanuts, onions, garlic, soy sauce, fish sauce, chilli paste, ginger, and salt in a large bowl.

3. Open up the chicken by slicing down one aspect of the spine and laying the chicken flat on a board.

4. Place the stuffing for chicken contained in the chicken.

5. Tie the legs and wings together with kitchen twine.

6. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches a hundred sixty five degrees F (74 degrees C).

7. Let the chicken relaxation for 10 minutes before slicing and serving.