Broccoli Peanut Chicken

    Broccoli Peanut Chicken


    452 people made this

    This is an easy recipe to make a homemade version of the Thai restaurant stable peanut chicken, also sometimes known as satay chicken.

    Serves: 8 

    • 2 cups (185g) uncooked jasmine rice
    • 4 cups (1 litre) water
    • 3 tablespoons soy sauce
    • 2 tablespoons smooth peanut butter
    • 2 teaspoons white wine vinegar
    • 1/4 teaspoon cayenne pepper or equivalent in chilli
    • 3 tablespoons olive oil
    • 4 skinless, chicken breasts, cut into thin strips
    • 3 tablespoons diced garlic
    • 1 1/2 tablespoons diced fresh ginger
    • 3/4 cup diced spring onions
    • 2 1/2 cups broccoli, chopped
    • 1/3 cup unsalted dry roasted peanuts

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender.
    2. In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper. Set aside.
    3. Heat oil in a wok or frypan over high heat. Add chicken, garlic and ginger then cook stirring constantly until the chicken is golden on the outside; about 5 minutes.
    4. Reduce heat to medium, and add spring onion, broccoli, peanuts and the peanut butter mixture. Cook, stirring frequently, for 5 minutes or until the broccoli is tender and chicken is cooked through. Serve over rice.

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