Today is May 18, 2024 / /

Kosher Nexus
  • Find us on Facebook


  • UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Thai Peanut Chicken

Ingredients

  • 4 cups water
  • 2 cups uncooked white rice
  • 3 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons kosher white wine vinegar
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves – cut into thin strips
  • 3 tablespoons chopped garlic
  • 1 ½ tablespoons chopped fresh ginger root
  • 2 ½ cups broccoli florets
  • ¾ cup chopped green onions
  • ⅓ cup unsalted dry-roasted peanuts

Directions

  1. Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

  2. Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.

  3. Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.

  4. Serve chicken-broccoli mixture over cooked rice.