Spicy Peanut Chicken & Rice Bowl with Crunchy Slaw
What You Need
Ingredients
Preparation
This is a great one-bowl meal that combines superb textures, flavours and lots of colour. Look for creamy peanut butter for the sauce, unless you want to add a little additional crunch to the dish.
*This recipe originally ran in the United Kingdom on HexClad.uk.
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Make the sauce. In a small bowl, mix all sauce ingredients together; add up to 2 tablespoons of water to loosen, as needed. Season with salt.
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Make the slaw. In a medium bowl, mix ingredients with a pinch of salt.
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Make the chicken. Season chicken with salt and pepper. In a HexClad 12”/30 cm Hybrid Fry Pan, heat oil over medium heat. Fry the chicken for 2 to 3 minutes on each side until golden and thoroughly cooked through. Add half the sauce and cook, coating the chicken in the sauce, about 1 minute. Remove from pan and let rest for a few minutes, then slice chicken.
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Spoon the rice into shallow bowls and put a handful of slaw to one side and the chicken on the other. Drizzle chicken generously with the remaining sauce. Top with cilantro and squeeze over some lime juice.
