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Dinner for 4

Peanut Chicken Ginger Slaw

Coconut rice pairs with pan-cooked peanut chicken and crisp cabbage slaw dressed with ginger, vinegar, and sugar.

$2.25per serving $$
35 minstart to table
4servings

AmericanDairy-freeGluten-freeHigh-proteinBudgetFamilyDinnersSummer

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1/4 cup trader joe’s peanut satay sauce (optional)
  • 1 clove garlic
  • 1/2 tsp salt
  • 1 tbsp avocado oil
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp ginger paste
  • 1/2 tsp salt (optional)
  • 4 1/2 cups shredded purple cabbage
  • 1 shallot (optional)
  • 2 cups jasmine rice
  • 1 cans (14 oz) coconut milk
  • 1 1/2 cups water
  • 1 tsp salt

Steps

  1. Combine the rice, coconut milk, water, and 1 teaspoon salt in a medium saucepan.
  2. Bring the rice to a boil, cover, reduce heat, and simmer for 18 minutes; rest it for 5 minutes.
  3. Whisk the rice vinegar, sugar, ginger paste, and optional salt in a large bowl, then toss in the cabbage and shallot.
  4. Season the chicken with salt and cook it in avocado oil in a large skillet over medium heat for 5 to 7 minutes per side, until it reaches 165 F.
  5. Brush the chicken with the optional peanut satay sauce and cook for 1 minute per side.
  6. Fluff the rice and serve it with the sliced chicken and ginger slaw.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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