Thai Peanut Chicken with Broccoli
Thai Peanut Chicken with Broccoli is spicy, salty and sweet. This quick and easy dinner comes together in under 30 minutes. And this gingery, garlicky, creamy dinner will become an instant classic.
Thai Peanut Chicken with Broccoli is a recipe that definitely finds itself at the top of the list of my family’s favorites. Tonio is obsessed with any and all things peanut butter. He turned to me out of nowhere about 8 years ago and told me that he wanted me to make an attempt at a peanut chicken. This is how some of my best recipes come to fruition.
I marinated on the idea of a peanut chicken for a few weeks. I knew it was going to have to be a good blend of rich, salty, creamy and spicy for this one to be successful. This was one of those rare times where something turns out perfectly the first time it’s made. Peanut chicken has been made the exact same way in my house for all of these years.
This meal comes together in under half an hour. It doesn’t take many ingredients to pack a gigantic flavor into this easy-to-make dinner. The garlic, ginger, red curry paste, brown sugar and peanut butter come together to offer delicious layers upon layers of flavor.
If you enjoy Thai Peanut Chicken with Broccoli, you should give my Very Easy Thai Cashew Chicken a try. It’s equally as easy-to-make and equally as delicious. And one of my favorite Thai food creations would have to be Thai Coconut Chicken Drumsticks with Brown Sauce and Spinach.
What can I use in place of the broccoli?
Broccoli is my favorite veggie to use in cooking. It’s so versatile. It adds the perfect combination of sweetness and texture to this dish. Always be sure to slice the thick part of the stem as well. The stem is maybe even more delicious than the florets. Broccoli is always my first choice for Thai peanut chicken. However, you can absolutely swap it out for your favorite vegetable. Some great options might be:
-Zucchini
-Bok choy
-Asparagus
-Cabbage
-Eggplant
-Cauliflower
-Spinach
-Summer squash
-Baby potatoes
-Mushrooms
-Corn or baby corn
-Carrots
-Green beans
What substitutions can I use for the boneless skinless chicken breast?
If you find yourself chicken-less or just not a fan of chicken. Or maybe you find yourself in some other chicken conundrum. Maybe you also have yourself an Aidan at home who does not move the chicken from the freezer to the refrigerator… When he’s been explicitly asked to because he “forgot”. No matter what your reasoning or setback, give some of the substitutions below a shot.
-Steak
-Ground beef
-Pork or ground pork
-Turkey
-Tofu
-Or an all vegetarian peanut dish would be scrumptious.
Directions:
Preheat a large pan sprayed skillet on medium heat. Slice the boneless skinless chicken breast in half length-wise to reduce cooking time. Add to the pan and season with salt and black pepper. Fry for 8 minutes on each side or until cooked through. Slice and set aside.
While the chicken is cooking, chop the broccoli (use the florets and the stem as well), garlic and Thai chilis. Grate the ginger.
Using the same skillet, heat the vegetable oil. Add broccoli, garlic, ginger, and Thai chilis. Cook for 3 minutes while stirring occasionally. Add the sliced cooked chicken and stir.
Add brown sugar, creamy peanut butter, fish sauce and red curry paste. Stir continuously for 2 minutes until everything is completely mixed and the creamy peanut butter has melted and made a thickened sauce.
Top the Thai Peanut Chicken with the chopped unsalted peanuts. Serve with jasmine rice and enjoy!
Have you made this Thai Peanut Chicken with Broccoli? Did you use any substitutes? Let me know how it all turned out in the comments below!
Thai Peanut Chicken with Broccoli
Ingredients
- 2½ Pounds boneless skinless chicken breast
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- ⅓ Cup vegetable oil
- 2 Heads broccoli
- 5 Cloves garlic
- 2 Tablespoons grated ginger
- 1-2 Thai chilis
- ¼ Cup brown sugar packed
- 4 Tablespoons creamy peanut butter
- 4 Tablespoons fish sauce
- 1 Tablespoon red curry paste
- ½ Cup unsalted peanuts chopped
Instructions
- Preheat a large pan sprayed skillet on medium heat. Slice the boneless skinless chicken breast in half length-wise to reduce cooking time. Add to the pan and season with salt and black pepper. Fry for 8 minutes on each side or until cooked through. Slice and set aside.
- While the chicken is cooking, chop the broccoli (use the florets and the stem as well), garlic and Thai chilis. Grate the ginger.
- Using the same skillet, heat the vegetable oil. Add broccoli, garlic, ginger, and Thai chilis. Cook for 3 minutes while stirring occasionally. Add the sliced cooked chicken and stir.
- Add brown sugar, creamy peanut butter, fish sauce and red curry paste. Stir continuously for 2 minutes until everything is completely mixed and the creamy peanut butter has melted and made a thickened sauce.
- Top the Thai Peanut Chicken with the chopped unsalted peanuts. Serve with jasmine rice and enjoy!
