Peanut Chicken Fried Rice
Peanut chicken fried rice made with tender chicken, fluffy cold rice, garlic, peas, and a creamy peanut-soy sauce. A savory-sweet fried rice recipe for an easy weeknight dinner.
Equipment
- Large Skillet or Wok
- Spatula
- Small Bowl
Ingredients
Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 12 oz boneless, skinless chicken thighs or breasts diced
- 2 tbsp neutral oil divided
- 3 cloves garlic minced
- 1/2 cup peas frozen, thawed
- 2 green onions thinly sliced
- salt to taste
- black pepper to taste
Peanut Sauce
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp warm water to thin the sauce
- 1 tsp toasted sesame oil
Instructions
- Whisk peanut butter, soy sauce, warm water, and sesame oil in a small bowl until smooth. Set aside.
- Break up cold rice so the grains are loose. Dice chicken and season lightly with salt and black pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken until fully cooked and lightly golden, about 4 to 5 minutes. Remove and set aside.
- Add remaining oil to the skillet. Cook garlic until fragrant, about 30 seconds. Add peas and warm through 1 to 2 minutes.
- Add rice, spread into an even layer, and let sit briefly. Toss and fry until hot and lightly toasted.
- Drizzle peanut sauce over the rice and toss gently until evenly coated. Cook 1 to 2 minutes until warmed through.
- Return chicken to the pan and add green onions. Toss until evenly combined and heated through. Taste and adjust seasoning. Serve hot.
Notes
Use cold, day-old rice for best texture. Whisk the peanut sauce until completely smooth. Add the sauce after the rice is hot so it coats evenly without turning the rice soft.