Thai peanut chicken is, without a doubt, is a very tasty Asian dish.
It is basically made chicken and broccoli in a spicy peanut sauce.
Likewise, one may also use less cayenne, like it spicy, use more. If you’re salt conscious, use also low sodium soy sauce.
It is indeed a delicious dish. If you are looking for something quickly, even with what’s left in the house, you may have a wonderful lunch selection.
Some may also have doubled the sauce and added a rounded tablespoon of sugar to it to sweeten it up.
The sauce has a very strong flavor, so a little goes a long way over fluffy jasmine rice.
Thai Peanut Chicken:
Ingredients
- 2 cups uncooked white rice
- 4 cups of 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, then 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
Cooking Directions:
- 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.
- In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Then, set aside.
- Heat oil in a skillet or wok over high heat.
- Also 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 green 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.
Text credit allrecipes.com
