Description
A vibrant and flavorful turmeric-spiced chicken dish served over crispy stir-fried rice, accompanied by tangy pickled cucumber and a rich, spicy chilli peanut sauce. This recipe combines aromatic spices and fresh ingredients to create a satisfying Asian-inspired bowl perfect for a hearty meal.
Ingredients
Scale
Chicken Marinade
- 20g ginger, peeled and grated
- 4 garlic cloves, crushed or grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 2 tbsp vegetable oil (divided)
- 6 boneless, skinless chicken thighs
- 2 tsp salt (used in marinade)
Rice
- 250g short-grain rice, such as sushi rice
Pickled Cucumber
- 1 cucumber
- 2 tbsp rice wine vinegar (divided)
- 2 tsp caster sugar (divided)
- 1 tsp grated ginger
- ½ tsp salt
Chilli Peanut Sauce
- 4 tbsp chunky peanut butter
- 2 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 1½ tsp caster sugar
- 1 tbsp sweet chilli sauce
- 2 tbsp water
Garnish
- Small handful of coriander leaves, picked
Instructions
- Prepare the Chicken Marinade: In a large bowl, mix the peeled and grated ginger, crushed garlic cloves, ground turmeric, ground cumin, ground cinnamon, 1 tablespoon of vegetable oil, and 2 teaspoons of salt. Add the boneless skinless chicken thighs and thoroughly coat them with the spice paste. Cover and chill the chicken for at least 1 hour, preferably overnight to allow the flavors to develop.
- Cook and Cool the Rice: Cook the short-grain rice according to the package instructions until tender. Drain any excess water and spread the cooked rice evenly on a tray or large plate to cool completely. Once cooled, the rice can also be chilled overnight for convenience.
- Prepare the Pickled Cucumber: Slice the cucumber as thinly as possible, ideally using a mandoline slicer for uniformity. Place the slices in a non-metallic bowl and add 1 tablespoon of rice wine vinegar, 1 teaspoon of caster sugar, grated ginger, and ½ teaspoon of salt. Toss well to coat the cucumber in the pickling mixture, cover the bowl, and refrigerate for at least 1 hour or overnight.
- Make the Chilli Peanut Sauce: In a separate bowl, combine chunky peanut butter, 2 tablespoons of rice wine vinegar, light soy sauce, 1½ teaspoons of caster sugar, sweet chilli sauce, and 2 tablespoons of water. Stir until the sauce is smooth and well blended. Set aside.
- Cook the Chicken: Heat a griddle pan over high heat or prepare a barbecue grill. Cook the marinated chicken thighs for 10 to 12 minutes, turning occasionally, until fully cooked through and the internal temperature reaches 70°C (158°F). Transfer the chicken to a plate, cover loosely with foil, and let it rest for a few minutes.
- Crisp the Rice: Heat a large non-stick frying pan over medium heat and add the remaining 1 tablespoon of vegetable oil. Add the cooled rice, pressing it down into an even layer. Allow the rice to cook undisturbed for several minutes until a crispy crust forms on the bottom. Break up the rice and stir-fry for another 2 to 3 minutes until heated thoroughly and slightly crispy.
- Assemble the Bowls: Divide the crispy rice evenly between four shallow serving bowls or plates. Slice the rested chicken thighs into bite-sized pieces and arrange them atop the rice. Drizzle any juices from the resting plate over the chicken. Add a generous serving of pickled cucumber on the side, drizzle with the chilli peanut sauce, and garnish with fresh coriander leaves before serving.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- For best results, use a mandoline slicer to achieve thin cucumber slices for pickling.
- The crispy rice adds a delightful texture contrast but requires careful attention to avoid burning.
- Ensure the chicken reaches a safe internal temperature of 70°C (158°F) for proper cooking.
- This dish can be prepared in advance by marinating chicken and pickling cucumber overnight, saving time on the day of serving.
- Use a non-metallic bowl for pickling to prevent any reaction with the vinegar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Keywords: turmeric chicken, crispy rice bowl, pickled cucumber, chilli peanut sauce, Asian chicken recipe, grilled chicken thighs
