About this recipe:This is a very tasty Thai-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low salt soy sauce.
375g uncooked white rice
3 tablespoons soy sauce
2 tablespoons smooth peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast fillets - cut into strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger
75g chopped spring onions
225g broccoli florets
50g unsalted dry-roasted peanuts
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Method Prep:25min › Cook:15min › Ready in:40min
Combine the rice and water in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper. Set aside.
Heat oil in a wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add spring onion, broccoli, peanuts and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Mmmm, very tasty! I halved the recipe but found I needed to add more soy sauce and a bit of oil to the peanut butter mix as it was pretty dry, also added more cayenne pepper as I like it spicy! Ate it with vermicelli noodles - nice recipe thanks - 21 Nov 2010
Made this for two this evening just halved the quantities for the sauce and added a chopped red chilli to the pan with the chicken, garlic and ginger as we like a bit of kick, as well as a red pepper for a bit more veg. It was absolutely delicious, thanks for the recipe. Definitely one to save and use again for a quick and tasty tea! - 09 Apr 2015