Millennium Post

Thai Peanut Chicken

Thai Peanut Chicken


White Rice (uncooked) 2 cups

Water 4 cups

Soy Sauce 3 tbsp

Creamy Peanut Butter 2 tbsp

White Wine Vinegar 2 tsp

Cayenne Pepper 1/4 tsp

Olive Oil 3 tbsp

Chicken Breast (boneless) 500 gm

Garlic (chopped) 3 tbsp

Ginger Root (chopped) 1.5 tbsp

Green Onions (chopped) 3/4 cup

Broccoli Florets 2.5 cups

Dry-roasted Peanuts (unsalted) 1/3 cup


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.


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