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Preheat oven to 450F.
Coat the inside and lid of a cast-iron Dutch oven with canola or sesame oil.
In a small bowl, whisk the scallion, peanut butter, soy sauce, brown sugar, ginger, garlic, and 2 tablesponns of the broth. Whisk until the sugar is dissolved and peanut butter is emulsified.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the remaining broth and 1/4 cup water and stir to make an even layer.
Add the chicken and drizzle with one-third of the peanut butter sauce.
Arrange the cabbage on top and pour half of the remaining sauce over it.
Add the snow peas and mushroom in another layer and pour the rest of the sauce over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If the rice is still crunchy, fluff with a fork and replace the lid. Let sit for another 3-5 minutes before serving.
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