Thai-Inspired Peanut And Rice Stuffed Chicken

Ingredients

For the Chicken:

For the Chicken:

Ingredients:

-1 (3- to 4-pound) complete chicken
-2 tablespoons vegetable oil
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1/4 cup Thai pink curry paste
-1/4 cup clean peanut butter
-1/4 cup low-sodium chicken broth
-1 tablespoon unseasoned rice vinegar
-1 tablespoon soy sauce
-1 tablespoon candy chili sauce
-1 teaspoon grated recent ginger
-1/2 teaspoon ground cumin
-1/4 teaspoon floor turmeric
-1/4 teaspoon ground 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 pink pepper flakes

1/4 cup water

For the Rice Stuffing:

1 cup jasmine rice

1 cup water

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons chopped contemporary 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:

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

2. In a big 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 till cooked via.

4. Let the chicken breasts cool slightly earlier than slicing them into skinny strips.

5. In a big skillet, heat the sesame oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until heated via.

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 facet 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 mixed.

Transfer the sauce to a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, till the sauce has thickened slightly, about 5 minutes.

Remove the sauce from the heat and let cool barely before utilizing.

To Make the Rice Stuffing:

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

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

3. Mix well to combine.

4. Stuff the chicken with the rice mixture.

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 collectively the rice, peanuts, onions, garlic, soy sauce, fish sauce, chilli paste, ginger, and salt in a large bowl.

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

4. Place the stuffing with chicken inside the chicken.

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

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

7. Let the chicken rest for 10 minutes before slicing and serving.