"This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce." — NIMITZ
Watch video tips and tricks
uncooked white rice
creamy peanut butter
white wine vinegar
skinless, boneless chicken breast halves - cut into thin strips
1 1/2 tablespoons
chopped fresh ginger root
chopped green onions
2 1/2 cups
unsalted dry-roasted peanuts
This is so delicious, and very fast & healthy to boot! I followed the suggestions of previous reviewers and doubled the sauce, added pea pods to the mix, and also scaled the cayenne back a bit for my kids. I will probably use the suggested amount next time - I think it will be zippy without being unbearably spicy. With those adjustments, I was really enjoying my plate of chicken (on a bed of rice, of course!), but then I went from great to *PERFECT* with the addition of a handful of fresh cilantro leaves. Could not be better; forty-seven stars!
This recipe was really okay. I doubled the sauce like others suggested, but still okay is probably the only word I can use for it. I didn't find the garlic or ginger over powered the peanut butter, I could definately taste it. I probably won't make again.
I thought this recipe was pretty good, but it tasted more like "Ginger Chicken" to me rather than "Peanut Chicken". I think next time I would cut back on the ginger and double the sacue. The amount of sauce that the recipe calls for soaks up so much that there isn't much left to really taste. Thanks for sharing.
this is a very tasty (although not particulary authentic) dish. one thing: next time i'm going to halve the garlic. 3 tbsps was a little overwhelming.
Definitely not Thai, but tasted nice nonetheless. Hubby said he could smell it at the door. One thing though, cooking time indicated might be too long. If you like your chicken tender, do not cook for more than five minutes total.
This recipe was wonderful! As with so many of the others, I doubled the sauce because I like the extra "gravy". The cayenne is just right...spicy heat without being overbearing. This is also very easy to prepare. Thanks, Jessica...super job!!
Delicious! I had been looking for something that I could make quickly with what I had left in the house, and this was a wonderful selection. I did substitute a few things (liquid aminos for soy sauce, pea pods and other vegetables for the broccoli) but it was wonderful nonetheless. Thanks, Jessica.
Excellent recipe! I doubled the sauce and added a rounded tablespoon of sugar to it to sweeten it up. I also used 1 tsp of powdered ginger instead of fresh. The sauce has a very strong flavor, so a little goes a long way over fluffy jasmine rice. MMMMmmm.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Peanut Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 360
** Calories from Fat: 102
See Chef John’s tasty version of spicy Thai chicken soup.
See how to make a simple stir-fry based on spicy Kung Pao chicken.
See how to make a simple no-cook peanut sauce.