Thai Peanut Chicken

Prep Time: 25 Minutes Cook Time: 15 Minutes Ready In: 40 Minutes Servings: 8

“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.”

INGREDIENTS: 2 cups uncooked white rice

4 cups water

3 tablespoons soy sauce

2 tablespoons creamy peanut butter

2 teaspoons white wine vinegar

1/4 teaspoon cayenne pepper

3 tablespoons olive oil

4 skinless, boneless chicken breast halves – cut into thin strips

3 tablespoons chopped garlic

1 1/2 tablespoons chopped fresh ginger root

3/4 cup chopped green onions

2 1/2 cups broccoli florets

1/3 cup unsalted dry-roasted peanuts

DIRECTIONS: 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. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside. 2. 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. 3. 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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