Chicken with Jasmine Rice

Main Dishes | Uzbek cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken with Jasmine Rice

Ingredients

Jasmine Rice - 10.6 oz
Peanut Butter - 1½ tablespoons
Scallions - 6 stalks
Skin-On Chicken Breasts - 28.2 oz
Red Curry Powder - 1½ tablespoons
Brown Sugar - 2 teaspoons
Peanut Butter - 3.2 oz
Coconut Milk - 9 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.