Chicken & Broccoli in Peanut Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the Thai Kitchen, it says you can prepare the simple sauce a day in advance. Just reheat before serving. Will add more notes once I have cooked it. Ingredients:
2 lbs boneless skinless chicken breasts |
1 tablespoon red curry paste |
2 teaspoons fresh ginger, finely grated |
1 teaspoon garlic, crushed |
1/2 cup peanut satay sauce |
2 tablespoons fish sauce |
14 ounces unsweetened coconut milk |
4 cups broccoli florets |
2 tablespoons basil, chopped (optional) |
1 tablespoon green onion, tops only, chopped (optional) |
Directions:
1. In a sealable plastic bag combine chicken, red curry paste, ginger and garlic.
2. Massage bag until ingredients are well mixed and chicken is thoroughly coated.
3. Refrigerate for 30 minutes.
4. In a saucepan combine peanut satay sauce, fish sauce and coconut milk; blend well and cook until heated through.
5. Broil chicken about 8 to 10 minutes, turning occasionally, until chicken is cooked.
6. Meanwhile, blanch broccoli in boiling water; drain and set aside, keep warm.
7. Arrange broccoli on a serving platter and top with chicken.
8. Pour sauce over chicken and sprinkle with basil and green onion.
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