This Peanut Chicken Fried Rice is a quick and flavorful dinner made with ground chicken, cabbage, and snow peas tossed in a creamy homemade peanut sauce. A weeknight favorite that’s better than takeout!
Ingredients
Scale
- 1 tablespoon canola or vegetable oil
- 1 pound ground chicken
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1 tablespoon ginger paste (or grated fresh ginger)
- 1 teaspoon kosher salt
- 3 cups shredded cabbage (can also use a coleslaw mix from the store)
- 1 cup shredded carrots
- 2 cups snow peas or sugar snap peas, roughly chopped
- 4 cups cooked white rice, cooled completely (day old is preferred but not a necessity)
- Peanut Sauce Recipe
Garnish:
- Sriracha
- Chopped peanuts
- Fresh cilantro
Instructions
- Start by making the peanut sauce and set aside.
- Add the oil to a large skillet (at least 13 inch) or wok over medium-high heat. Add the chicken, cooking while breaking up into crumbles until the chicken is cooked through and no longer pink. Drain any drippings from the skillet.
- Add the diced onion to the chicken and cook for 2-3 minutes until softened, then add the chopped garlic, ginger paste, salt, cabbage, carrots and sugar snap peas. Stir to combine and cook for 4-5 minutes until the vegetables are tender. Add the rice and stir to combine.
- Pour the peanut sauce over the fried rice a little at a time and toss together until you get the consistency that you like. If the sauce has become too thick, add a splash of water and microwave for 15-30 seconds to loosen it up. You might not need all of the peanut sauce, we prefer the fried rice to be less “saucy” but add as much or as little as you like!
- Garnish with chopped peanuts, sriracha and cilantro if desired.
Recipe Notes
Store: Store leftover fried rice in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat fried rice in the microwave until warmed through.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
