Peanut Chicken Bowl

Chicken

• 1/2 tbsp of curry powder
• 600g of boneless, skinless chicken thighs
• 1/2 tbsp of peanut oil
• 1 red chilli - thinly sliced
• 1 lime, zested then cut into wedges

Sauce

• 3 cloves of garlic, minced
• 15g of ginger - minced
• 100ml of light coconut milk
• 1.5 tbsp of crunchy peanut butter
• 1 tbsp of soy sauce
• 1 tbsp rice wine vinegar
• 1/2 tbsp of sriracha
• 1/2 tbsp of toasted sesame oil
• 1/2 tbsp of brown sugar

1. Preheat the oven to 180°C/ 360°F.
2. In a bowl, coat the chicken thighs all over in the curry powder
3. Mix together the peanut sauce, until fully combined with no lumps.
4. Heat the oil in a pan and sear the chicken for 3-4 minutes on each side, over a high heat, then transfer to a baking dish, pour over the peanut sauce, add the chilli, lime zest and bake for 15-20 minutes.
5. Serve the chicken thighs over the rice, with the pickle onions, cabbage and cucumber on the side. Spoon the peanut sauce over the chicken thighs, garnish with chopped peanuts, coriander and a squeeze of lime.