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Week of 4/5/21

Thai Marinated Chicken
with rice / mango and cashew chopped salad

Active: 30 Total: 60
Original GF Paleo Vegetarian
Thai Marinated Chicken
We last featured this meal in 2019 but updated it to include peanut dressing (so you could make a double batch with Monday's meal) and rice for a bit more substance.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Proteins
Chicken, non-ground
Cuisines
Asian - Thai
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64

Ingredients

Metric
Servings:
4
Peanut Dressing:
  • Ginger, fresh - 1 tsp , grated
  • Peanut butter - 1/4 cup (creamy preferred, but crunchy will work)
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp , more or less to taste
  • Lime juice - 1 Tbsp
Rice:
  • Rice, uncooked white or brown - 1 cup
Thai Marinated Chicken Thighs:
  • Cilantro leaves - 2 Tbsp , chopped
  • Fish sauce - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Honey - 1 tsp
  • Lime juice - 1 tsp
  • Chicken thighs, boneless and skinless - 1 lb
  • Oil, cooking - 1 Tbsp
Chopped Salad with Mango and Cashews:
  • Cucumbers - 6 oz , diced
  • Mixed greens - 5 oz
  • Mangos, fresh - 1 , chopped
  • Cashews - 1/3 cup

Choose Cooking Method

Prep

  1. Rice - 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)
  2. Marinate chicken - Chop cilantro. Whisk together cilantro, fish sauce, toasted sesame oil, honey, and lime juice (portions for chicken). Add chicken, turning to coat in marinade. Tenderize with a fork. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Make dressing - (Skip if dressing was made ahead for Monday.) Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey (portion for dressing), cooking oil (portion for dressing), Sriracha (or other hot sauce), and lime juice (portion for dressing). (Can be done up to 5 days ahead)
  4. Cucumbers / Lettuce / Mangos - Prep as directed and combine.

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Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  3. Brush grates with cooking oil (portion for chicken) and place chicken over direct heat. Sear chicken on both sides until lightly charred.
  4. Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
  5. Transfer chicken to a plate and let rest, covered, for 5 minutes.
  6. If rice was made ahead, reheat in the microwave.
  7. Toss together lettuce, cucumbers, mangos, and cashews. Drizzle with salad dressing.
  8. Serve chicken over rice with salad on the side. Enjoy!

Prep

  1. Rice - 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)
  2. Marinate chicken - Chop cilantro. Whisk together cilantro, fish sauce, toasted sesame oil, honey, and lime juice (portions for chicken). Add chicken, turning to coat in marinade. Tenderize with a fork. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Make dressing - (Skip if dressing was made ahead for Monday.) Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey (portion for dressing), cooking oil (portion for dressing), Sriracha (or other hot sauce), and lime juice (portion for dressing). (Can be done up to 5 days ahead)
  4. Cucumbers / Lettuce / Mangos - Prep as directed and combine.

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Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. Heat a skillet or grill pan over medium-high heat. Brush with cooking oil (portion for chicken). Add chicken and sear on both sides. Reduce heat to medium and cover chicken with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees.
  3. Transfer chicken to a plate and let rest, covered, for 5 minutes.
  4. If rice was made ahead, reheat in the microwave.
  5. Toss together lettuce, cucumbers, mangos, and cashews. Drizzle with salad dressing.
  6. Serve chicken over rice with salad on the side. Enjoy!

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