Thai Chicken and Broccoli with Peanut Sauce
Elevate your weeknight dinner with this irresistible Thai Chicken and Broccoli with Peanut Sauce recipe—a perfect balance of savory, creamy, and zesty flavors! Tender chicken strips and crisp broccoli florets are stir-fried with fragrant garlic and ginger, then tossed in a luscious homemade peanut sauce made with creamy peanut butter, coconut milk, soy sauce, and a hint of lime. This quick and easy dish, ready in just 35 minutes, is served over fluffy rice for a satisfying meal packed with bold Thai-inspired flavors. Customize the spice level with a splash of sriracha, and finish with a sprinkle of fresh cilantro and crushed peanuts for an extra touch of freshness and crunch. Perfect for busy evenings, this wholesome recipe is guaranteed to be a family favorite!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 cups Broccoli florets
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1 cup Peanut butter (creamy or crunchy)
- 0.5 cup Coconut milk
- 1 tbsp Lime juice
- 1 tsp Sriracha (optional, for spice)
- 2 tbsp Vegetable oil
- 4 cups Rice (cooked, for serving)
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 2 tbsp Crushed peanuts (optional, for garnish)
Instructions
Slice the chicken breast into thin strips and set aside.
In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, hoisin sauce, lime juice, and sriracha (if using). Add 2-3 tablespoons of water to thin the sauce to your desired consistency. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli florets to the skillet, along with 2 tablespoons of water. Stir-fry for 4-5 minutes until the broccoli is tender-crisp.
Return the cooked chicken to the skillet with the broccoli. Pour the peanut sauce over the chicken and broccoli, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce is heated through.
Serve the Thai chicken and broccoli over cooked rice. Garnish with fresh cilantro and crushed peanuts if desired.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
