Crunchy Peanut Butter Chicken on Rice

40 minutes + 40 minutes Serves 4


  • 2 Tbsp crunchy peanut butter
  • 2 cloves garlic, crushed
  • 1 Tbsp soy sauce
  • 8 chicken drumsticks
  • 1 tsp mustard, dried
  • 1 tsp paprika
  • 1 tsp chilli sauce
  • 300ml chicken stock
  • 2 cups rice
  • ½ cup frozen peas
  • ½ cup canned corn
  • 2 carrots, peeled and sliced
  • 2 Tbsp of orange juice
  • 1 tsp sesame oil
  • 1 Tbsp coriander, chopped
  • 4 Tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
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How to Cook Perfect Rice


1. In a large bowl, mix together peanut butter, garlic, soy sauce, 2 Tbsp oil, salt and pepper. Rub into chicken and marinate for at least 30 minutes.

2. In a deep large-bottomed pan, add remaining oil, mustard and paprika. Heat until spices are bubbling and fragrant. Fry chicken pieces until golden and cooked through.

3. Scrape any left over marinade into the pan. Pour in chilli sauce and stock,stirring well.

4. Increase heat to a boil, then cover and reduce to a simmer for 10 minutes. Stir, then cook for a further 10 minutes uncovered, until the sauce thickens.

5. Wash rice under cold water until the water runs clear. Drain well and add to a pot with 2 cups of water. Season with salt and pepper and bring to a boil. Add peas and corn. Stir well and cover. Reduce to a simmer for 12 minutes or until rice is tender.

6. Place carrots in a saucepan with 2 Tbsp water, orange juice and sesame oil. Cook for 5 minutes or until tender.

7. Serve chicken on a spoonful of vege rice, with a side of carrots and garnish with coriander.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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