Home
Premium
Turmeric spiced chicken, pickled cucumber & crispy rice bowls with chilli peanut sauce

A bowl of turmeric spiced chicken, pickled cucumber & crispy rice bowls with chilli peanut sauce

Turmeric spiced chicken, pickled cucumber & crispy rice bowls with chilli peanut sauce

Name: Turmeric spiced chicken, pickled cucumber & crispy rice bowls with chilli peanut sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 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; 6 boneless, skinless chicken thighs; 250g short-grain rice such as sushi rice; small handful of coriander leaves picked; 1 cucumber; 2 tbsp rice wine vinegar; 2 tsp caster sugar; 1 tsp grated ginger; 4 tbsp chunky peanut butter; 2 tbsp rice wine vinegar; 2 tbsp light soy sauce; 1½ tsp caster sugar; 1 tbsp sweet chilli sauce

Cassie Best

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 15 mins

plus at least 1 hr marinating and chilling

A star rating of 4.8 out of 5.29 ratingsRate

loading...

Savour a dish of contrasting flavours and textures – crispy rice, soft spiced chicken and zingy cucumber pickle. Or, simply serve with boiled rice, if you like

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Zesty prawn & green chilli 'ceviche'

A star rating of 3.4 out of 5.5 ratings

Roasted tomato, sweetcorn, thyme & feta cornbread

A star rating of 3 out of 5.2 ratings

Tuna pasta & aubergine bake

A star rating of 3.5 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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
6 boneless, skinless chicken thighs
250g short-grain rice

such as sushi rice
small handful of coriander

leaves picked

For the cucumber pickle

1 cucumber
2 tbsp rice wine vinegar
2 tsp caster sugar
1 tsp grated ginger

For the 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal566
fat22g
saturates4g
carbs63g
sugars11g
fibre4g
protein27g
salt4.6g

Method

step 1

Mix the ginger, garlic, spices, 1 tbsp of the oil and 2 tsp salt in a large bowl. Add the chicken and smother in the paste. Chill for at least 1 hr. Will keep chilled overnight.
step 2

Cook the rice following pack instructions, then drain and spread over a tray or plate until cool. Once cooled, will keep chilled overnight.
step 3

Slice the cucumber as thinly as possible – use a mandoline if you have one. Put in a non-metallic bowl and add the vinegar, sugar, ginger and ½ tsp salt. Toss the cucumber in the dressing, then cover and chill for at least 1 hr, or overnight. Mix the ingredients for the chilli peanut sauce with 2 tbsp water in another bowl.
step 4

Heat a griddle pan over a high heat, or light a barbecue. Cook the chicken thighs for 10-12 mins, turning until cooked through – the internal temperature should reach 70C if you have a meat thermometer. Transfer the chicken to a plate, cover loosely with foil and leave to rest while you cook the rice.
step 5

Heat a large non-stick frying pan over a medium heat. Drizzle in the remaining 1 tbsp oil, then tip in the rice and press it into an even layer. Leave for a few minutes until a crispy edge forms, then break up the rice and stir-fry it for another 2-3 mins until piping hot. Divide the rice between four shallow serving bowls or plates.
step 6

Slice the chicken into bite-sized pieces and arrange on top of the rice, then drizzle over any juices from the plate or pan. Add a generous portion of the cucumber pickle and a drizzle of chilli peanut sauce and top with a few coriander leaves.

Recipe from Good Food magazine, July 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.29 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now