Poached Chicken + Spicy Peanut Sauce

If there’s one thing you should know about me, it’s that I LOVE accompanying food with sauces + condiments. I enjoy the extra flavor from a sauce that brings the flavors full-circle with each bite. Growing up in a Filipino home, most of our meals were invariably paired with a dipping sauce, and even now as an adult, I’m almost never without a ramekin filled with tasty dipping goodness. This peanut sauce has a nutty + light tangy taste and blends well with the poached chicken and rice. It's so good!

A little bit on nut butters: I prefer peanut butter sans palm oil or preservatives. Natural nut butters with no more than a couple of ingredients (peanuts, salt) is my go-to. Texture is also important; I prefer a smoother texture especially when using nut butters for sauces or in recipes. One peanut butter that does it for me is Spread the Love’s Naked Crunch peanut butter. It meets the texture, flavor, and ingredients test! I've tried it in a few recipes and it holds up exceptionally well!

Effortful Time: 20 mins Total Time: 50 mins Serves: 2-3

You Need Chicken + Rice

  • 2 chicken breasts, bone-in, skin removed
  • 2-inch ginger knob, cut into coins
  • 4 garlic cloves, smashed
  • 1 tsp salt
  • 4 pandan leaves
  • 5 cups water
  • 2 cups uncooked rice

Spicy Peanut Sauce

  • ½ cup peanut butter (I use Spread the Love’s Naked Crunch)
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp sriracha
  • 1 inch knob ginger, finely chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • ¼ cup water or chicken broth, warmed

To Serve

  • Cucumbers, sliced
  • Cilantro, chopped

Do It


  1. In a medium pot, bring 5 cups of water to a boil along with ginger, garlic, salt, and pandan leaves. Carefully add chicken into the pot and bring to a boil again. Reduce the heat to low, cover, and simmer for 15-mins. The heat should be high enough for a soft boil.
  2. After 15 minutes, turn off the heat, and leave the chicken to continue cooking in the pot for 15 minutes. Do not remove the lid.
  3. Test the chicken to make sure it’s cooked. Pierce the thickest part of the chicken. If the juices run clear, the chicken is cooked.
  4. Once you're ready to serve, remove the bone and slice chicken breast into thick slices. Until then, leave the chicken in the pot.


  1. Cook the rice as directed on the package. For more flavor, you can use the chicken broth from the pot containing the chicken breast. If you do this, wait until the chicken is cooked before using the broth.

Peanut Sauce

  1. Add all the ingredients to a food processor and blend until you have a smooth consistency.
  2. Pour the sauce in a small container for later use.

Once the rice, chicken, and peanut sauce are ready, assemble your plate. Start with the rice, top it with slices of chicken breast, and pour the peanut sauce over the chicken. Serve with cucumbers and chopped cilantro–enjoy!