Peanut Sauce Chicken and Broccoli Bowls
A savory peanut-sauce chicken served with tender broccoli makes a quick, flavorful weeknight bowl.
Servings: 4 servings
Ingredients
- 1/3 cup natural peanut butter
- 3-4 tablespoons water add 1 tablespoon at a time until desired consistency
- 1/2 tablespoon low-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons chili garlic sauce to taste
- 3-4 cloves garlic minced or pressed
- 2 teaspoons fresh ginger grated
- 1 tablespoon honey
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 4-6 cups broccoli florets about 3 crowns, cut into florets
- 1 tablespoon canola oil
- salt to taste
- black pepper to taste
Instructions
- Make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, garlic, ginger, and honey in a bowl until smooth.
- Thin the sauce with water, adding 1 tablespoon at a time, until it reaches your desired consistency.
- Heat canola oil in a large sauté pan over medium-high heat.
- Season the chicken pieces with salt and pepper, then add to the hot pan. Let sit undisturbed a few minutes until browned, then turn to brown the other side and cook until cooked through, about 6–8 minutes total depending on size.
- Add broccoli to the pan and cover with a lid; steam until bright green and tender, about 3–4 minutes.
- Turn off the heat, pour the peanut sauce over the chicken and broccoli, and stir to coat everything evenly.
- Serve immediately over rice or cauliflower rice if desired.
Equipment
- large sauté pan or skillet
- Mixing Bowl
- Whisk or fork
- Measuring Spoons
- Measuring cup
- lid for pan
Notes
- I used natural peanut butter; adjust honey and salt if using conventional peanut butter.
- Use gluten-free soy sauce to make this gluten free.