Simon Raybould’s Thai Peanut Butter Chicken

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

This spicy peanut-glazed stir fry will earn a permanent place in your recipe book. It is easy to put together and simple ingredients like peanut butter and soy sauce helps leftovers to reheat wonderfully.


4 boneless, skinless chicken breast(s), cut into thin strips
2 cups (500 mL) white rice
4 cups (1 L) water
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) peanut butter, creamy
2 tsp (10 mL) white wine vinegar
1/4 tsp (1.25 mL) cayenne pepper
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) garlic, chopped
1 1/2 tbsp (25 mL) ginger, fresh, chopped
3/4 cups (175 mL) green onion(s), chopped
2 1/2 cups (625 mL) broccoli
1/3 cup (75 mL) unsalted peanuts, toasted


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.
2 In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
3 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.
4 Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture.
5 Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through and internal temperature reaches 165°F (74°C).