Name: Baked Thai-Style Peanut Chicken with Green Beans, Mushrooms & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 0.68 kg cremini mushrooms; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 0.68 kg green beans; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 1 ½ limes; black pepper; chili-garlic sauce; natural peanut butter; pure maple syrup; salt; soy sauce; toasted sesame oil

Baked Thai-Style Peanut Chicken with Green Beans, Mushrooms & RiceBaked Thai-Style Peanut Chicken with Green Beans, Mushrooms & Rice — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

0.68 kg cremini mushrooms

3 cloves garlic

3 (2 ½ cm) pieces ginger root

0.68 kg green beans

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

1 ½ limes

black pepper

chili-garlic sauce

natural peanut butter

pure maple syrup

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Zest and juice limes into a small bowl.

Peel and mince ginger and garlic. Add both to the bowl with the lime.

Add peanut butter, water, soy sauce, maple syrup, chili-garlic sauce, and oil to the bowl. Whisk to combine the peanut sauce and set aside.

Trim and cut green onions crosswise into 1-inch pieces. Divide between two baking sheet pans.

Trim and cut green beans into 1-inch pieces. Add to the baking sheets with the onions.

Quarter mushrooms and add to the baking sheets. Drizzle veggies with additional oil, then season with salt and pepper; toss to coat and spread out in an even layer.

Pat chicken dry with paper towels and place in a large bowl; season with salt and pepper, then add half of the peanut sauce. Stir to coat, then add the chicken to the baking sheets, nestling it into the veggies. (Set remaining peanut sauce aside for serving.)

Place baking sheets in the oven and roast, stirring veggies halfway through, until veggies are tender and chicken is cooked through, about 20 minutes. Remove from oven.

To serve, divide rice, chicken, and veggies between plates. Spoon reserved sauce over the chicken and enjoy!

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