Recipe
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.
Contributed By: Simon Raybould
Ingredients
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
Instructions
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).