Broccoli Peanut Chicken

    Broccoli Peanut Chicken

    (496)
    40saves
    40min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (496)

    Reviews in English (496)

    by
    92

    This is so delicious, and very fast & healthy to boot! I followed the suggestions of previous reviewers and doubled the sauce, added pea pods to the mix, and also scaled the cayenne back a bit for my kids. I will probably use the suggested amount next time - I think it will be zippy without being unbearably spicy. With those adjustments, I was really enjoying my plate of chicken (on a bed of rice, of course!), but then I went from great to *PERFECT* with the addition of a handful of fresh cilantro leaves. Could not be better; forty-seven stars!  -  26 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    45

    I thought this recipe was pretty good, but it tasted more like "Ginger Chicken" to me rather than "Peanut Chicken". I think next time I would cut back on the ginger and double the sacue. The amount of sauce that the recipe calls for soaks up so much that there isn't much left to really taste. Thanks for sharing.  -  19 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    36

    This recipe was really okay. I doubled the sauce like others suggested, but still okay is probably the only word I can use for it. I didn't find the garlic or ginger over powered the peanut butter, I could definately taste it. I probably won't make again.  -  25 Feb 2003  (Review from Allrecipes USA and Canada)

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