Indonesian Ginger Chicken Thighs
with peanut sauce / sauteed green beans / rice

Name: Indonesian Ginger Chicken Thighs
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Green beans, chopped into 1” / 2.5 cm pieces; 1 Jalapenos (opt), diced; 1 Tbsp Oil, cooking; 1 Tbsp Water; 1 Tbsp Vinegar, rice; 3/4 cup Rice, uncooked white or brown; 1 Tbsp Ginger, grated; 2 cloves Garlic, chopped; 1/4 cup Soy sauce, low-sodium; 1 tsp Lime juice; 2 tsp Honey; 2 tsp Fish sauce; for cooking Foil; 4 Chicken thighs, boneless and skinless; 1/2 tsp Ginger, grated; 1/4 cup Peanut butter, creamy; 3 Tbsp Water; 1 Tbsp Brown sugar; 1 Tbsp Vinegar, rice; 1 Tbsp Soy sauce, low-sodium; to taste Hot sauce of choice (opt)

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

This is a relatively simple preparation of roasted chicken thighs, green beans, and rice that gets elevated with a flavorful marinade and topping of spicy (or not) peanut sauce. It was a meal that got high reviews back when we first featured it in 2018.
Smarts: If you live in a climate where you are still grilling this time of year, check out the previous version of the recipe for grilling instructions.

Proteins

Chicken, non-ground

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Sauteed Green Beans:

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

Indonesian Chicken Thighs:

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

Peanut Sauce:

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 of choice (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 free
Learn 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