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Peanut Crusted Thai Chicken

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner
Peanut Crusted Thai Chicken
Ingredients
  • 4 cups water
  • 2 cups uncooked white rice
  • 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
  • 2 1/2 cups broccoli florets
  • 3/4 cup chopped green onions
  • 1/3 cup unsalted dry-roasted peanuts
Instructions
1
Combine water and uncooked white rice in a cooking vessel over medium-high heat; bring the mixture to a rolling boil. Gradually decrease the heat to low, cover the vessel with a lid, and let it simmer until the rice is soft and all the liquid has been absorbed, approximately 20 minutes.
2
In a separate container, whisk together soy sauce, creamy peanut butter, vinegar, and cayenne pepper until well combined; set the mixture aside for later use.
3
In a hot skillet or wok, heat a substantial amount of olive oil over extremely high heat. Quickly cook and stir diced chicken, minced garlic, and grated ginger in the hot oil until the chicken is lightly browned on all sides, roughly 5 minutes. Slowly decrease the heat to a medium level and add steamed broccoli florets, chopped green onions, toasted peanuts, and the previously prepared soy sauce mixture. Stir frequently until the broccoli is tender and the chicken is fully cooked, approximately 5 minutes.
4
Serve the seasoned chicken-broccoli mixture over a bed of cooked rice.