Past Recipes
Peanut–Thai Chili Chicken

Peanut–Thai Chili Chicken with Crunchy Slaw and Brown Rice

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This bold and bright meal truly has everything: tender, saucy chicken, hearty brown rice, and a crunchy carrot, cabbage, and bell pepper slaw. Peanut butter, soy, lime, and sweet chili sauce (known in Thailand as nam chim kai) come together in a dressing that’s sweet, spicy, and tangy all in one. The addition of basil, cilantro, and spinach make for an even more refreshing, fragrant dish you’ll want to repeat!

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 820
  • Protein 59g
  • Total Carb 82g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brown rice
    • 3/4 cup
    • brown rice
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • red bell pepper
    • 1
    • red bell pepper
  • basil
    • 1/8 ounce
    • basil
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • lime
    • 1
    • lime
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • peanut butter
    • 2 packets
    • peanut butter
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • Thai sweet chili sauce
    • 1 packet
    • Thai sweet chili sauce
  • shredded green cabbage
    • 1/3 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1/3 cup
    • shredded red cabbage
  • shredded carrots
    • 1/3 cup
    • shredded carrots
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook brown rice

    Cook brown rice

    Bring a medium pot of water to a boil over high heat. Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes (move ahead to Step 2, but don't forget to come back!). Then, drain rice and return to pot, off heat. Cover to keep warm.

  2. Cook chicken

    Cook chicken

    While rice cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side (you can also move on to Step 3, if you like). Transfer chicken to a cutting board and set aside to rest.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem, then cut into ¼-inch pieces. Roughly chop basil and cilantro leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Halve lime. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  4. Make sauce

    Make sauce

    In a medium bowl, whisk together peanut butter, soy sauce, Thai sweet chili sauce, juice of 1 lime, and scallion whites and light greens. Whisking continuously, gradually add up to 2 tablespoons water until sauce is smooth and pourable (you're looking for a consistency close to maple syrup). Transfer half of peanut–Thai chili sauce to a small bowl and reserve for serving.

  5. Make slaw and finish rice

    Make slaw and finish rice

    In a large bowl, stir together slaw mix and bell pepper to combine. Set aside. Add spinach and half of herbs to pot with rice, stir to combine, and cover again (the trapped steam will help wilt the spinach slightly).

  6. Plate chicken

    Plate chicken

    Cut chicken into ¼-inch slices, add to medium bowl with remaining peanut–Thai chili sauce, and toss to coat. Divide brown rice between serving bowls and top with crunchy slaw, then chicken. Drizzle over reserved sauce (from small bowl). Garnish with peanuts, remaining herbs, and scallion dark greens. Dig in!

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