RECIPES

Simon Raybould’s Thai Peanut Butter Chicken

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.

Prep Time

PT10M

Cook Time

PT20M

Serves

4

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. 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. 2 In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
    3. 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. 4 Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture.
    5. 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).
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