Thai Peanut Chicken with Broccoli
This is a great recipes to use with some leftover shredded chicken. If you love peanut flavouring- this dish a healthy alternative to your peanut butter noddles with broccoli! It takes about ten minutes to make and you can serve this over rice, zucchini noodles, cauliflower rice or rice noodles. It is just as good at room temperature as it is hot. You could also make a scrumptious wrap using a whole wheat tortilla!
Ingredients
2 cups of shredded cooked chicken
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons white vinegar
1/2 tablespoon cayenne pepper
3 tablespoons olive oil
3 garlic cloves chopped finely
1 1/2 tables fresh ginger (or 2 tablespoons powdered ginger)
6 Green onions chopped very fine - reserving the greens for later!
2 1/2 teaspoons roasted peanuts
Instructions
In a small bowl stir the soy sauce, peanut butter, vinegar and cayenne pepper together and set aside.
Heat the olive oil in a skillet or wok. Add the ginger and garlic and cook until just fragrant. Reduce the heat and add the green onion, broccoli and cook until the broccoli is tender. Add the peanuts with the peanut butter mixture. Stir frequently so that the peanut butter mixture does not burn. Add the chicken and cook until chicken is heated thoroughly. If the mixture seems dry add a few tablespoons of water to loosen.
To serve you can put over rice, noodles, cauliflower rice or eat just plain! Don’t forget to add the roasted peanuts.
