Peanut Chicken with Coconut Rice and Corn on Cob

Category, , , DifficultyBeginner

Whenever the takeaway menus are calling, this quick and tasty peanut chicken combo always on my mind. Steamed chicken and veggies are served in a creamy peanut sauce along with the fragrant coconut rice - a quick and easy lunch option or dinner using thermomix 3 layers cooking!

Yields4 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins

Peanut Sauce
 3 Garlic
 30 g Fresh Ginger
 40 g Olive Oil
 400 g Coconut Milk
 160 g Peanut Butter
 40 g Light Soy Sauce
 40 g Orange Juice
 80 g Dark Brown Sugar
 10 g Sesame Oil
Chicken, Rice and Vegetables
 800 g Water
 200 g Coconut Milk
 350 g Basmati Rice
 600 g Chicken Thighs, Boneless and Skinless (1-2cm)
 200 g Garden Peas
 1 dash Unsalted Peanuts, Roughly Chopped, for ganishing
 1 Sweet Corn on Cob

Chicken, Rice and Vegetables
1

Place water and coconut milk in mixing bowl. Insert simmering basket then weigh in rinsed rice.

2

Place Varoma dish into position and weigh in chicken and corn leaving some holes unobstructed for steam to circulate. Cover Varoma and cook 20 min | 100°C | speed 4.

3

Set covered Varoma aside and remove simmering basket with aid of spatula. Transfer cooked rice to a large bowl / Thermoserver and cover to keep warm.

4

Remove Varoma lid and stir chicken with spatula to ensure even cooking.
Insert Varoma tray, place Varoma back into position. Cover Varoma and cook 5 min | Varoma | speed 2. (extend the time if the chicken is undercook)

5

Set covered Varoma aside and empty mixing bowl.

Peanut Sauce
6

Place garlic, ginger and olive oil in mixing bowl then chop 3 sec | speed 8. Scrape down sides of mixing bowl with spatula then chop again 3 sec | speed 8. Scrape down sides of mixing bowl with spatula then sauté 2 min | 120°C | speed 1.

7

Add coconut milk, peanut butter, soy sauce, orange juice, sugar, sesame oil then cook 5 min | 120°C | speed 1.

8

Place reserved steamed chicken and garden peas in mixing bowl then cook 10 min | 110°C | ⤺ spoon.

9

Divide coconut rice & sweet corn between serving bowls, ladle over peanut chicken then garnish with chopped peanuts and coriander. Serve immediately.

Ingredients

Peanut Sauce
 3 Garlic
 30 g Fresh Ginger
 40 g Olive Oil
 400 g Coconut Milk
 160 g Peanut Butter
 40 g Light Soy Sauce
 40 g Orange Juice
 80 g Dark Brown Sugar
 10 g Sesame Oil
Chicken, Rice and Vegetables
 800 g Water
 200 g Coconut Milk
 350 g Basmati Rice
 600 g Chicken Thighs, Boneless and Skinless (1-2cm)
 200 g Garden Peas
 1 dash Unsalted Peanuts, Roughly Chopped, for ganishing
 1 Sweet Corn on Cob

Directions

Chicken, Rice and Vegetables
1

Place water and coconut milk in mixing bowl. Insert simmering basket then weigh in rinsed rice.

2

Place Varoma dish into position and weigh in chicken and corn leaving some holes unobstructed for steam to circulate. Cover Varoma and cook 20 min | 100°C | speed 4.

3

Set covered Varoma aside and remove simmering basket with aid of spatula. Transfer cooked rice to a large bowl / Thermoserver and cover to keep warm.

4

Remove Varoma lid and stir chicken with spatula to ensure even cooking.
Insert Varoma tray, place Varoma back into position. Cover Varoma and cook 5 min | Varoma | speed 2. (extend the time if the chicken is undercook)

5

Set covered Varoma aside and empty mixing bowl.

Peanut Sauce
6

Place garlic, ginger and olive oil in mixing bowl then chop 3 sec | speed 8. Scrape down sides of mixing bowl with spatula then chop again 3 sec | speed 8. Scrape down sides of mixing bowl with spatula then sauté 2 min | 120°C | speed 1.

7

Add coconut milk, peanut butter, soy sauce, orange juice, sugar, sesame oil then cook 5 min | 120°C | speed 1.

8

Place reserved steamed chicken and garden peas in mixing bowl then cook 10 min | 110°C | ⤺ spoon.

9

Divide coconut rice & sweet corn between serving bowls, ladle over peanut chicken then garnish with chopped peanuts and coriander. Serve immediately.

Peanut Chicken with Coconut Rice and Corn on Cob
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