Thai Chicken and Broccoli with Peanut Sauce Recipe

Ingredients

1/2 cup dry white wine
4 chicken breasts, skinned and boned
4 cups broccoli florets, fresh or frozen
2 Tbsp. oil
3 cups coconut milk
4 Tbsp. sugar
1 tea. salt
6 Tbsp. peanut butter, smooth
2-3 tea. curry powder
cayenne pepper to taste
4-6 cups rice, cooked

Preparation

Step 1

Heat wine in a large non-stick skillet. Place chicken in wine and cook, uncovered, over medium heat, stirring occasionally, for 15 minutes.

Add broccoli to skillet, cover and simmer for 10 minutes, or until desired tenderness.

While chicken is cooking, prepare the sauce. Place oil in a medium saucepan and heat slightly, over a low flame. Whisk in the coconut milk. Add the sugar, salt and peanut butter. bring to a boil, stirring constantly.

Add the curry powder and cayenne pepper. Lower the heat and cook for an additional 5 minutes to blend flavors.

To serve place rice on a platter. Cover with chicken and broccoli mixture and top with the peanut sauce.