Thai Peanut Chicken Stir-Fry

Tender chicken breast and crisp broccoli florets tossed in a rich and savory peanut sauce, served over fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.15/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• savory
• tangy
• sweet

Ingredients

• 1 tablespoon vegetable oil
• 1.25 pound chicken breast (cut into 1-inch pieces)
• 1 teaspoon ginger (minced)
• 2 clove garlic (minced)
• 4 cup broccoli florets
• 0.5 cup peanut butter
• 0.25 cup soy sauce
• 2 tablespoon lime juice
• 1 tablespoon brown sugar
• 0.25 cup water
• 0.5 teaspoon red pepper flakes
• 1 cup jasmine rice
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Cook jasmine rice according to package directions. If using instant rice, prepare it according to package directions, or microwave a pre-cooked pouch.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
3. Add minced ginger and minced garlic to the skillet and cook for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
4. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, water, and red pepper flakes (if using) to form the sauce.
5. Return the cooked chicken to the skillet with the broccoli. Pour the peanut sauce over the chicken and broccoli, stirring to coat evenly. Cook for 1-2 minutes until the sauce has thickened slightly.
6. Serve the stir-fry immediately over the cooked jasmine rice, garnished with fresh cilantro if desired.

Nutrition (per serving)

• Calories: 480
• Protein: 36.7 g
• Carbohydrates: 45.9 g
• Fat: 18 g
• Fiber: 4.9 g
• Sodium: 974 mg
• Saturated Fat: 3.6 g
• Sugar: 6.3 g
• Cholesterol: 80 mg