Peanut chicken stir-fry bowls

Updated at: Wed, 28 Feb 2024 17:50:57 GMT

Step 1

Wash and dry produce. Peel and finely chop or grate garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1½ cups water, 1 tsp salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 16-18 minutes. Keep covered off heat until ready to serve.

Step 2

While rice cooks, quarter lime. In a large bowl, whisk together ponzu, soy sauce, chilli sauce, half the peanut butter, 1 tsp sugar, and a big squeeze of lime juice. (Taste the sauce and add more peanut butter if you like!) Season with salt. Add a splash of water if sauce is too thick (it should be pourable).

Step 3

Trim, peel, and grate carrot on the largest holes of a box grater. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine carrot, cucumber, juice from remaining lime wedges, and ½ tsp sugar. Season with salt and pepper.

Step 4

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season generously with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Turn off heat.

Step 5

Carefully transfer cooked chicken mixture to bowl with peanut sauce; stir until chicken is thoroughly coated. If sauce is too thick, stir in a splash of water.

Step 6

Fluff rice with a fork; stir in 1 TBSP butter until melted. Season with salt and pepper. Divide rice between shallow bowls or plates. Top with chicken stir-fry, any remaining sauce from bowl, and pickled cucumber salad (draining first if necessary) .

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