Peanut Chicken with Coconut Rice and Corn on Cob
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!
Place water and coconut milk in mixing bowl. Insert simmering basket then weigh in rinsed rice.
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.
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.
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)
Set covered Varoma aside and empty mixing bowl.
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.
Add coconut milk, peanut butter, soy sauce, orange juice, sugar, sesame oil then cook 5 min | 120°C | speed 1.
Place reserved steamed chicken and garden peas in mixing bowl then cook 10 min | 110°C | ⤺ spoon.
Divide coconut rice & sweet corn between serving bowls, ladle over peanut chicken then garnish with chopped peanuts and coriander. Serve immediately.
Ingredients
Directions
Place water and coconut milk in mixing bowl. Insert simmering basket then weigh in rinsed rice.
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.
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.
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)
Set covered Varoma aside and empty mixing bowl.
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.
Add coconut milk, peanut butter, soy sauce, orange juice, sugar, sesame oil then cook 5 min | 120°C | speed 1.
Place reserved steamed chicken and garden peas in mixing bowl then cook 10 min | 110°C | ⤺ spoon.
Divide coconut rice & sweet corn between serving bowls, ladle over peanut chicken then garnish with chopped peanuts and coriander. Serve immediately.
