Indonesian Ginger Chicken Thighs
with peanut sauce / sauteed green beans / rice
This simple preparation of roasted chicken thighs, green beans, and rice is elevated by a flavorful marinade and topping of spicy (or not) peanut sauce.
Ingredients
- Green beans - 1 lb , chopped into 1” / 2.5 cm pieces
- Jalapenos (opt) - 1 , diced
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Rice, uncooked white or brown - 3/4 cup
- Ginger - 1 Tbsp , grated
- Garlic - 2 cloves , chopped
- Soy sauce, low-sodium - 1/4 cup
- Lime juice - 1 tsp
- Honey - 2 tsp
- Fish sauce - 2 tsp
- Foil - for cooking
- Chicken thighs, boneless and skinless - 4
- Ginger - 1/2 tsp , grated
- Peanut butter, creamy - 1/4 cup
- Water - 3 Tbsp
- Brown sugar - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Hot sauce (opt) - to taste
Prep
-
Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Green beans / Jalapenos / Ginger (for sauce and chicken) / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store green beans and jalapenos in separate containers. Store ginger for sauce in one container. Combine ginger and garlic for chicken in a fourth container. (Can be done up to 5 days ahead)
-
Make marinade - Combine ginger (portion for chicken), garlic, soy sauce (portion for chicken), lime juice, honey, and fish sauce. (Can be done up to 5 days ahead)
-
Marinate chicken - Place chicken in a baking dish. (Note: Line baking dish with some foil first to prevent the marinade from sticking while it bakes.) Combine chicken with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 hours.
-
Make peanut sauce - Combine ginger (portion for sauce), peanut butter, water (portion for sauce), brown sugar, vinegar (portion for sauce), and soy sauce (portion for sauce) in a microwave-safe bowl. Heat, stirring every 20 seconds, until sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C.
-
Season the top of the chicken thighs with some salt and pepper.
-
When oven is heated, transfer baking dish with chicken and marinade to oven. Roast, uncovered, until chicken reaches an internal temperature of 165F / 74C degrees, 25 to 30 minutes.
-
When chicken is nearly finished cooking, heat a wok over medium-high heat. Add cooking oil and then green beans to heated oil. Saute until beans start to darken and char in spots. Add water (portion for beans) to the pan and cover the beans with a lid or foil. Steam beans, covered, until tender, 3 to 4 minutes.
-
Uncover green beans and add jalapenos and vinegar (portion for green beans). Saute for 1 minute more. Season with some salt and pepper.
-
Give peanut sauce a stir. If stored in the refrigerator, you may need to warm it in the microwave for a few seconds and / or add some water to soften it.
-
If rice was made ahead, reheat in the microwave.
-
Serve chicken over rice with green beans on the side. Enjoy with peanut sauce over top.
Reviews
Ratings
0 reviews