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! This gingery, garlicky, creamy dinner will become an instant classic.
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!
