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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce. Ingredients:
2 cups uncooked white rice |
4 cups water |
3 tablespoons soy sauce |
2 tablespoons creamy peanut butter |
2 teaspoons white wine vinegar |
1/4 teaspoon cayenne pepper |
3 tablespoons olive oil |
4 skinless, boneless chicken breast halves - cut into thin strips |
3 tablespoons chopped garlic |
1 1/2 tablespoons chopped fresh ginger root |
3/4 cup chopped green onions |
2 1/2 cups broccoli florets |
1/3 cup unsalted 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.
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