Malaysian Black Sticky Rice with Peanut Chicken
A vibrant and flavorful Malaysian-inspired dinner featuring perfectly cooked black sticky rice paired with tender chicken marinated in aromatic spices and smothered in a rich, homemade peanut sauce. This dish offers a delightful balance of sweet, savory, and spicy notes, making it a hearty and satisfying meal.
Malaysian Black Sticky Rice with Peanut Chicken
A vibrant and flavorful Malaysian-inspired dinner featuring perfectly cooked black sticky rice paired with tender chicken marinated in aromatic spices and smothered in a rich, homemade peanut sauce. This dish offers a delightful balance of sweet, savory, and spicy notes, making it a hearty and satisfying meal.
Total Time
1h 15m
Prep Time
35m
Cook Time
40m
Servings
4
Difficulty
medium
Ingredients
Black Sticky Rice
- 1.5 cups Black Sticky Rice (Black Glutinous Rice)(soaked overnight or for at least 4 hours)
- 2 cups Water(for cooking rice)
- 0.5 tsp Salt(for rice)
Chicken Marinade
- 1.5 lbs Boneless, Skinless Chicken Thighs(cut into 1-inch pieces)
- 1 tbsp Soy Sauce
- 1 tsp Turmeric Powder
- 1 tsp Ground Cumin
- 0.5 tsp Ground Coriander
- 2 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1 tbsp Vegetable Oil(for marinade)
Peanut Sauce
- 1 cup Roasted Peanuts(unsalted, finely ground or processed into a paste)
- 1 can (13.5 oz) Coconut Milk(full-fat)
- 2 tbsp Tamarind Paste(mixed with 1/4 cup warm water, strained)
- 2 tbsp Palm Sugar(or brown sugar)
- 1 tbsp Soy Sauce
- 1 -2 Red Chilies(deseeded and minced, or 1 tsp chili paste, adjust to taste)
- 1 stalk Lemongrass(white part only, bruised and finely sliced)
- 2 cloves Garlic(minced)
- 1 tbsp Vegetable Oil(for sautéing sauce aromatics)
- 0.5 cup Water(as needed for sauce consistency)
Garnish
- 0.25 cup Fresh Cilantro(chopped)
- 2 tbsp Roasted Peanuts(crushed, for garnish)
- 1 Lime(cut into wedges, for serving)
Instructions
Rinse the soaked black sticky rice thoroughly under cold water until the water runs clear. Drain well.
Combine the rinsed black sticky rice with 2 cups of water and 0.5 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until all water is absorbed and the rice is tender and sticky. Let it rest, covered, for 10 minutes off the heat to allow it to steam and become perfectly sticky.
While the rice cooks, prepare the chicken. In a bowl, combine chicken pieces with 1 tbsp soy sauce, turmeric powder, ground cumin, ground coriander, minced garlic, grated ginger, and 1 tbsp vegetable oil. Mix well to ensure every piece is evenly coated and let marinate for at least 15 minutes.
For the peanut sauce, heat 1 tbsp vegetable oil in a saucepan over medium heat. Add minced garlic, sliced lemongrass, and minced red chilies (if using fresh) and sauté until fragrant, about 2-3 minutes.
Stir in the ground peanuts or peanut paste, coconut milk, strained tamarind paste, palm sugar, and 1 tbsp soy sauce. Bring to a gentle simmer, stirring constantly to prevent sticking. Add 0.5 cup water, or more, to achieve desired sauce consistency. Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning as needed.
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and lightly charred. Alternatively, you can bake the chicken at 400°F (200°C) for 20-25 minutes.
To serve, spoon a generous portion of the cooked black sticky rice onto plates. Top with the grilled peanut chicken and drizzle generously with the warm peanut sauce. Garnish with fresh cilantro, crushed roasted peanuts, and a lime wedge.
Chef's Notes
Achieving perfectly cooked black sticky rice requires proper soaking and a gentle simmer. Do not rush the resting phase after cooking, as it allows the rice to fully absorb moisture and become perfectly sticky. For a richer peanut sauce, toast the peanuts before grinding them. Adjust chili levels to your preference; for more heat, include the chili seeds or add more chili paste. If you prefer a smoother sauce, blend it after simmering. Using chicken thighs ensures a more tender and flavorful result compared to chicken breast. Tips & Tricks: - Soak black sticky rice for a minimum of 4 hours, or preferably overnight, to ensure even cooking and a tender, chewy texture. - When cooking the rice, avoid lifting the lid frequently to maintain consistent steam and heat, which is crucial for sticky rice. - For extra depth of flavor in the peanut sauce, lightly toast raw peanuts before grinding them. This enhances their nutty aroma. - If the peanut sauce becomes too thick, thin it with a little hot water or coconut milk until it reaches your desired consistency. - Marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator, for maximum flavor absorption. - Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently over low heat.
Nutrition Facts
per serving