Thai Chicken with Rice

Everything cooks in one skillet here, rice included. Chicken breasts simmer on top of rice that’s absorbing a peanut butter and chicken stock broth spiked with soy sauce, garlic, and red pepper flakes. By the time the lid comes off, the rice is fluffy, the chicken is cooked through, and the peanut sauce has soaked into everything.

The trick is toasting the rice with garlic in oil for a minute before the liquid goes in. That brief toast keeps the grains separate and adds a subtle nuttiness that pairs with the peanut butter. Once the stock, peanut butter, and pepper flakes hit the pan and come to a boil, the chicken goes right on top along with its soy sauce marinade. The lid goes on and the heat drops.

Snow peas and ground ginger get stirred in near the end so the peas stay crisp and bright green. Red bell pepper strips get scattered on top last. That five-minute covered rest off the heat finishes the job, letting the rice absorb any remaining liquid.

Chef Tips

• Use long-grain rice, not instant. The cooking time matters for the chicken and rice to finish together.
• Stir the peanut butter into the hot stock until fully melted before adding the chicken. Clumps of peanut butter won’t distribute evenly once the chicken is sitting on top.
• Don’t lift the lid during simmering. Every peek releases steam and extends cooking time.
• A tablespoon of crushed peanuts on top at the end adds crunch that contrasts with the soft rice.

Variations

• Swap chicken for firm tofu, pressed and cubed, for a vegetarian version. Use vegetable stock.
• Add a squeeze of lime juice and a handful of fresh basil or Thai basil right before serving.
• Use crunchy peanut butter instead of smooth for extra texture throughout the dish.