Thai Peanut Chicken

Photo by karen o.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cupsuncooked white rice

  • 4

    cupswater

  • 3

    tablespoonssoy sauce

  • 2

    tablespoonscreamy peanut butter

  • 2

    teaspoonswhite wine vinegar

  • 1/4

    teaspooncayenne pepper

  • 3

    tablespoonsolive oil

  • 4

    skinless, boneless chicken breast halves - cut into thin strips

  • 3

    tablespoonschopped garlic

  • 1 1/2

    tablespoonschopped fresh ginger root

  • 3/4

    cupchopped green onions

  • 2 1/2

    cupsbroccoli florets

  • 1/3

    cupunsalted dry-roasted peanuts

Directions

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. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside. 2.Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes. 3.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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: