Description
A delicious and healthy dish featuring tender chicken and fresh broccoli tossed in a creamy Thai peanut sauce. Perfect for a quick weeknight dinner and naturally gluten free when using gluten-free soy sauce.
Ingredients
- 1 lb chicken breast, diced
- 2 cups broccoli florets
- 1/2 cup peanut butter
- 1/4 cup soy sauce (use gluten-free if needed)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- Cooked rice or quinoa, for serving
Instructions
1. Heat sesame oil in a large skillet over medium heat.
2. Add diced chicken and cook until browned and fully cooked through, about 6-8 minutes.
3. Add broccoli florets and cook for an additional 3-4 minutes until tender but still crisp.
4. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, minced garlic, and grated ginger until smooth.
5. Pour the peanut sauce over the chicken and broccoli, stirring well to coat evenly. Simmer for 2-3 minutes until heated through.
6. Serve hot over cooked rice or quinoa.
Notes
For a spicier version, add red pepper flakes or a drizzle of sriracha to the sauce.
You can substitute chicken with tofu for a vegetarian option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.