Thai-Inspired Peanut And Rice Stuffed Chicken

Ingredients

For the Chicken:

For the Chicken:

Ingredients:

-1 (3- to 4-pound) entire chicken
-2 tablespoons vegetable oil
-1 teaspoon kosher salt
-1/2 teaspoon freshly floor black pepper
-1/4 cup Thai purple curry paste
-1/4 cup smooth peanut butter
-1/4 cup low-sodium chicken broth
-1 tablespoon unseasoned rice vinegar
-1 tablespoon soy sauce
-1 tablespoon sweet chili sauce
-1 teaspoon grated contemporary ginger
-1/2 teaspoon ground cumin
-1/4 teaspoon floor turmeric
-1/4 teaspoon floor coriander

For the Thai Peanut Sauce:

Ingredients, For the Thai Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/4 cup water

For the Rice Stuffing:

1 cup jasmine rice

1 cup water

1/2 cup chopped purple onion

1/2 cup chopped red bell pepper

1/2 cup chopped green onions

1/4 cup chopped contemporary cilantro

2 tablespoons chopped fresh mint

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon floor ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

To Prepare the Chicken:

To Prepare the Chicken:

1. Preheat oven to 400 levels F (200 degrees C). Line a baking sheet with parchment paper.

2. In a large bowl, combine the chicken breasts, olive oil, salt, and pepper. Toss to coat.

3. Place the chicken breasts on the ready baking sheet and bake for 20-25 minutes, or until cooked by way of.

4. Let the chicken breasts cool barely before slicing them into skinny strips.

5. In a big skillet, warmth the sesame oil over medium-high warmth. Add the chicken strips and cook for 5-7 minutes, or till heated by way of.

6. Stir within the Thai peanut sauce and cook for 1-2 minutes, or until the chicken is coated in sauce.

7. Serve the chicken over rice with a side of greens.

To Make the Thai Peanut Sauce:

In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger, and Sriracha. Slowly whisk within the coconut milk till the sauce is easy and nicely combined.

Transfer the sauce to a saucepan and bring to a simmer over medium warmth. Cook, stirring often, until the sauce has thickened slightly, about 5 minutes.

Remove the sauce from the warmth and let cool slightly earlier than utilizing.

To Make the Rice Stuffing:

To Make the Rice Stuffing:

1. In a big bowl, combine rice, peanuts, onions, carrots, celery, and broth.

2. Season with ginger, garlic, soy sauce, sesame oil, and lime juice.

3. Mix nicely to combine.

4. Stuff the chicken with the rice combination.

5. Tie the legs together with kitchen twine.

To Assemble the Chicken:

Instructions, To Assemble the Chicken:

1. Preheat oven to 400 degrees F (200 levels C).

2. Mix together the rice, peanuts, onions, garlic, soy sauce, fish sauce, chilli paste, ginger, and salt in a big bowl.

3. Open up the chicken by cutting down one side of the backbone and laying the chicken flat on a board.

4. Place the stuffing recipe for chicken contained in the chicken.

5. Tie the legs and wings together with kitchen twine.

6. Roast the chicken within the preheated oven for about 1 hour and 15 minutes, or till the internal temperature reaches one hundred sixty five degrees F (74 degrees C).

7. Let the chicken relaxation for 10 minutes earlier than slicing and serving.