Simon Raybould’s Thai Peanut Butter Chicken

Simon Raybould’s Thai Peanut Butter Chicken

This spicy peanut-glazed stir fry will earn a permanent place in your recipe book. It is easy to put together and simple ingredients like peanut butter and soy sauce helps leftovers to reheat wonderfully.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 4 boneless, skinless chicken breast(s), cut into thin strips
  • 2 cups (500 mL) white rice
  • 4 cups (1 L) water
  • 3 tbsp (45 mL) soy sauce
  • 2 tbsp (30 mL) peanut butter, creamy
  • 2 tsp (10 mL) white wine vinegar
  • 1/4 tsp (1.25 mL) cayenne pepper
  • 3 tbsp (45 mL) olive oil
  • 3 tbsp (45 mL) garlic, chopped
  • 1 1/2 tbsp (25 mL) ginger, fresh, chopped
  • 3/4 cups (175 mL) green onion(s), chopped
  • 2 1/2 cups (625 mL) broccoli
  • 1/3 cup (75 mL) unsalted peanuts, toasted
  1. 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.

  2. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.

  3. 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.

  4. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture.

  5. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through and internal temperature reaches 165°F (74°C).

Serve over rice.

Add more caynne pepper if you'd like more heat.

Nutrition Info

  • Per 730 g serving Amount
  • Calories 920
  • Protein 76 g
  • Fat 26 g
  • Saturated Fat 5 g
  • Carbohydrate 88 g
  • Fibre 3 g
  • Sugar 3 g
  • Cholesterol 155 mg
  • Sodium 610 mg
  • Per 730 g serving % Daily Value
  • Potassium 32
  • Calcium 10
  • Iron 30
  • Vitamin A 20
  • Vitamin C 100
  • Vitamin B6 93
  • Vitamin B12 51
  • Folate 32
  • Magnesium 51
  • Zinc 34

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