This Thai-inspired easy peanut chicken chicken is quick to make and very flavorful: sauteed chicken is served with a peanut butter-lime sauce served over fluffy white rice.
2 cups water
1 cup white rice
1 tablespoon sesame oil, or as needed
1 pound skinless, boneless chicken breast, cubed
1/4 white onion, roughly chopped
1/2 teaspoon ground coriander
1 tablespoon peanut butter, or more to taste
1 teaspoons chili flakes, or more to taste
1/2 cup plus 2 tablespoons chicken broth
1/4 cup lime juice
1/8 teaspoon chicken bouillon paste, such as Better than Bouillon®
sliced green onion, for garnish
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes; set aside.
Heat oil in a skillet over medium heat. Add chicken; cook until chicken is no longer pink at the center and juices run clear, about 5 minutes. Transfer to a plate and cover to keep warm.
Add a small amount of additional oil to the pan if needed, then add onion. Saute until onion starts to soften, about 3 minutes. Sprinkle on coriander and stir through.
Add peanut butter, chili flakes, broth, lime juice, and bouillon. Cook and stir until thickened, about 4 minutes.
Add chicken plus any accumulated juices from the plate, and stir to coat completely. Serve over rice in small bowls; sprinkle with green onion.
