Chicken with Jasmine Rice
Main Dishes • Uzbek
Description
Chicken with Jasmine Rice
Ingredients
- Jasmine Rice 10 oz
- Peanut Butter 1½ tablespoons
- Scallions 6 stalks
- Skin-On Chicken Breasts 30 oz
- Red Curry Powder 1½ tablespoons
- Brown Sugar 2 teaspoons
- Peanut Butter 5 oz
- Coconut Milk 10 fl oz
- Lime Juice 1½ tablespoons
Step-by-Step Guide
Step 1
Bring water to a boil in a large pot and add the rice. Cook for 12 minutes, stirring. Drain.
Step 2
Meanwhile, heat a wok well, add 1 teaspoon of oil and spread it over the surface. Add the chopped green onions and stir-fry for 30 seconds. Remove from the pan. Add more oil and stir-fry the diagonally sliced chicken breast for about 3 minutes until golden brown. Remove from the pan.
Step 3
Add a little more oil to the wok, add the curry paste and stir-fry for 1 minute. Add the peanut butter, coconut milk, sugar, and 250 ml of water, mix well. Bring to a boil and cook for 3-4 minutes until slightly thickened. Reduce the heat and return the chicken and onions to the pan, mix and cook for 2 minutes. Add lime juice, salt, and spices. Serve with rice.
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