Best Chicken Broccoli In Peanut Sauce Recipes

THAI PEANUT CHICKEN

Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories World Cuisine Recipes Asian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

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. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
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.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

CHICKEN & BROCCOLI IN PEANUT SAUCE

Chicken & Broccoli in Peanut Sauce image

From the Thai Kitchen, it says you can prepare the simple sauce a day in advance. Just reheat before serving. Will add more notes once I have cooked it.

Provided by Pixies Kitchen

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs boneless skinless chicken breasts
1 tablespoon red curry paste
2 teaspoons fresh ginger, finely grated
1 teaspoon garlic, crushed
1/2 cup peanut satay sauce
2 tablespoons fish sauce
14 ounces unsweetened coconut milk
4 cups broccoli florets
2 tablespoons basil, chopped (optional)
1 tablespoon green onion, tops only, chopped (optional)

Steps:

In a sealable plastic bag combine chicken, red curry paste, ginger and garlic.
Massage bag until ingredients are well mixed and chicken is thoroughly coated.
Refrigerate for 30 minutes.
In a saucepan combine peanut satay sauce, fish sauce and coconut milk; blend well and cook until heated through.
Broil chicken about 8 to 10 minutes, turning occasionally, until chicken is cooked.
Meanwhile, blanch broccoli in boiling water; drain and set aside, keep warm.
Arrange broccoli on a serving platter and top with chicken.
Pour sauce over chicken and sprinkle with basil and green onion.

Nutrition Facts : Calories 318.1, Fat 16.7, SaturatedFat 13.5, Cholesterol 87.8, Sodium 583.4, Carbohydrate 4.9, Sugar 0.2, Protein 38.1

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

Contest-Winning Peanut Chicken Stir-Fry image

Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER

Peanut Chicken and Broccoli Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons honey
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
Pinch cayenne pepper
2 cloves garlic, grated
Juice of 2 limes, plus 1 lime cut into wedges
1/4 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 skin-on, bone-in chicken thighs
2 chicken drumsticks
2 cups broccoli florets
Cooked white rice, for serving
Sliced scallions, for topping

Steps:

Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.