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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