Description
Learn how to make delicious Thai Peanut Chicken at home with this easy recipe. Perfectly seasoned and packed with flavor, a must-try for any food lover!
Ingredients
- 4 cups water (946 ml)
- 2 cups uncooked white rice (390 g)
- 3 tablespoons soy sauce (45 ml)
- 2 tablespoons creamy almond butter (30 g)
- 2 teaspoons white vinegar (10 ml)
- 25 teaspoon (1 ml) cayenne pepper
- 3 tablespoons olive oil (45 ml)
- 4 skinless, boneless chicken breast halves – cut into thin strips
- 3 tablespoons chopped garlic (45 g)
- 5 tablespoons chopped fresh ginger root (8 g)
- 5 cups broccoli florets (225 g)
- 75 cup chopped green onions (120 g)
- 1/3 cup unsalted dry-roasted almonds (50 g)
Instructions
- In a pot, combine the water and rice, and heat over medium-high until it starts to boil. Turn the heat down to low, cover the pot, and let it gently cook until the rice is tender and the water has been fully absorbed, which should take around 20 minutes.
- While the rice cooks, mix together the soy sauce, almond butter, vinegar, and cayenne pepper in a small bowl and set it aside for later use.
- In a pan or wok, warm up the olive oil over high heat. Add the chicken slices, garlic, and ginger to the hot oil, stirring frequently until the chicken is lightly browned, which should take roughly 5 minutes.
- Lower the heat to medium and incorporate the broccoli, green onions, almonds, and the soy sauce mixture. Continue to cook, stirring often, until the broccoli becomes tender and the chicken is thoroughly cooked, approximately another 5 minutes.
- Plate the chicken and broccoli mixture over the prepared rice and serve.
Notes
- For a nut-free option, substitute almond butter with sunflower seed butter or tahini.
- Increase cayenne pepper or add red pepper flakes for more heat.
- Add bell peppers or snap peas for extra color and texture.
