Thai Peanut Chicken
Entree
Description
This is an asian-inspired dish. Chicken with broccoli is always a favorite of mine, the addition of a mussamum-like peanut sauce just makes it better. Cayenne makes it spicy as you like, be sure to adjust to suit your own tastes. This makes about 8 servings.
Ingredients/Shopping List
- 2 cups uncooked white rice
- 4 cups water
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons white wine vinegar
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves - cut into
thin strips
- 3 tablespoons chopped garlic
- 1 1/2 tablespoons chopped fresh ginger root
- 3/4 cup chopped green onions
- 2 1/2 cups broccoli florets
- 1/3 cup unsalted dry-roasted peanuts
Directions
Add rice to water and bring to boil over a medium heat. Reduce to low, cover, and simmer until rice is tender (20 minutes).
In a small bowl, mix soy sauce, peanut butter, vinegar, and cayenne pepper.
Heat oil in a skillet or wok. Over high heat, add chicken, garlic, and ginger, stirring constantly. Cook until golden brown, perhaps 5 minutes.
Reduce to medium heat, add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring regularly until broccoli is tender and chicken is thoroughly cooked, about 5 minutes.
Serve over rice.