Peanut Chicken with Ginger Slaw

Name: Peanut Chicken with Ginger Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 lb boneless skinless chicken breasts, thinly sliced; 1/4 cup peanut satay sauce; 1 clove garlic, grated; 1/2 teaspoon salt; 1 tablespoon avocado oil; 3 tablespoons rice vinegar; 2 tablespoons sugar; 1 tablespoon ginger paste; 1/2 teaspoon salt; 4 5 cups purple cabbage, thinly sliced; 1 shallot, thinly sliced; 2 cups jasmine rice; 1 can (14 ounce) coconut milk; 1 1/2 cups water; 1 teaspoon salt

A perfect weeknight meal featuring tender peanut chicken, creamy coconut rice, and a vibrant ginger slaw.

By Daily Recipes Book· 🌍 Global· August 28, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

This meal has become a staple in my kitchen, especially when I have guests over. The combination of savory peanut chicken, rich coconut rice, and a zesty ginger slaw is simply wonderful. It is the kind of dish you will want to make over and over again because it balances fresh flavors with satisfying comfort perfectly.

My favorite part is definitely the ginger slaw, which adds a refreshing crunch that cuts through the richness of the peanut sauce. If you are ever short on time, you can easily use pre cooked rice or a bag of pre shredded cabbage to get this on the table even faster.

Ingredients

1 lb boneless skinless chicken breasts, thinly sliced
1/4 cup peanut satay sauce
1 clove garlic, grated
1/2 teaspoon salt
1 tablespoon avocado oil
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon ginger paste
1/2 teaspoon salt
4 5 cups purple cabbage, thinly sliced
1 shallot, thinly sliced
2 cups jasmine rice
1 can (14 ounce) coconut milk
1 1/2 cups water
1 teaspoon salt

Instructions

1
In a bowl, mix the sliced chicken with the peanut sauce, grated garlic, and salt. Let it sit for 15 to 30 minutes while you prepare the rest of the meal.
2
Rinse the jasmine rice under cold water. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a low simmer, cover with a lid, and cook for 15 minutes. Remove from heat and fluff with a fork.
3
To make the slaw, whisk the vinegar, sugar, ginger paste, and salt together in a large bowl. Add the sliced cabbage and shallots, then use your hands to toss and massage the vegetables until they are slightly tender.
4
Heat the avocado oil in a large nonstick skillet over medium high heat. Add the chicken strips and stir fry for a few minutes until they are golden and cooked through.
5
Assemble the bowls by layering the coconut rice at the bottom, topping with the warm peanut chicken, and finishing with a generous pile of the ginger slaw.

💡 Tips

Store the leftovers in separate airtight containers in the fridge to keep the slaw crunchy. For serving, top each bowl with fresh cilantro and crispy fried shallots if you want an extra layer of texture and flavor.

#dinner #chicken #gluten free #dairy free #easy meals

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