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Chicken and Broccoli in Peanut Sauce
You can prepare the simple sauce a day in advance. Just heat before serving. When you're ready to serve it, arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion, if desired. Recipe courtesy of McCormick Canada.
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
8
8 small boneless, skinless chicken breasts (about 2 lb / 1 kg)
1 1/2 tbsp Thai Kitchen Red Curry Paste
2 tsp finely grated fresh ginger root
1 tsp crushed fresh garlic
1 large bunch broccoli (about 1 lb / 500 g)
½ cup Thai Kitchen Peanut Satay Sauce
2 tbsp Thai Kitchen Fish Sauce
1 can Thai Kitchen Coconut Milk
A large pot of boiling water
Optional garnish: basil and green onion tops, chopped
Method/Steps
1. In a self-sealable plastic bag, combine chicken, red curry paste, ginger and garlic. Massage bag until ingredients are well mixed and chicken is thoroughly coated. Refrigerate for 30 minutes.
2. Meanwhile, slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks and cut into small chunks. Set aside.
3. In a medium saucepan, combine peanut Satay sauce, fish sauce and coconut milk over medium heat. Mix well and bring to a boil, stirring constantly. Reduce heat and simmer 8-10 minute or until sauce has reduce by one third, stirring occasionally.
4. Meanwhile, grill or broil chicken about 8-10 minutes, turning occasionally until no longer pink.
5. Blanch prepared broccoli in boiling water 2 minutes. Drain and set aside.
6. Arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion, if desired.
Wine and Spirits Match
Try this with a Gewürztraminer or a glass of your favourite beer.