The first Thai dish I ever made at home was chicken and broccoli in a peanut sauce. Thai Peanut Chicken & Broccoli has been a favorite ever since. It is a quick and easy stir-fry with bold flavor and it comes together in about 30 minutes. Perfect for a weeknight dinner.
Thai Peanut Chicken & Broccoli – Low Carb, Grain & Dairy Free, THM S
I do this in three steps so there are only one dirty frying pan and one dirty serving bowl. No one likes washing dishes. First, I cook the chicken and transfer that to a serving bowl. Next, I steam the veggies and then add them to the serving bowl. Last, I made the sauce in the same pan and add back the chicken and veggies to the sauce.
I used Honeyville Organic Peanut Butter Powder as the base for my peanut sauce. It has a ton of flavor with a lot less fat than regular peanut butter. It works well in both sweet and savory applications. I used it to make Peanut Butter Whoopie Pies a couple months ago. Those got rave reviews from my girlfriends.
You can visit Honeyville by clicking here. They are a great family owned company that sells high-quality products. I am happy to work with them. They sell bulk amounts of many pantry items making them cost-effective.
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Ingredients
Chicken:
- 1 tbsp coconut oil
- 2.5 - 3 pounds boneless skinless chicken thighs
Veggies:
- 2 lb broccoli
- 1 cup baby carrots quarted lengthwise
- 1/2 of a medium onion peeled and sliced
Sauce:
- 1/2 cup Honeyville Peanut Butter Powder
- 1 tbsp lime juice
- 2 in piece of ginger
- 4 cloves of garlic
- 1/4 cup soy sauce or coconut aminos
- 1/3 cup roasted salted peanuts
Instructions
- Heat coconut oil in a large frying pan over medium heat. Cook the chicken into cooked through. Transfer to a serving bowl.
- Add the onions and carrots to the frying pan. Cook for 3 minutes to soften. Add the broccoli and cover. You may need to add a couple ounces of water if there isn't enough cooking liquid from the chicken. Cook the broccoli for 4-5 minutes or until desired tenderness. Transfer the veggies to the serving bowl.
- Add the first 5 sauce ingredients to the frying pan and whisk. Simmer for 5 minutes. Add the chicken and veggies and toss in the sauce. Garnish with the peanuts and serve.
Nutrition
Julie says
I mean….”sauce”. (Sigh)
Julie says
The sausage is thick…..I had to keep adding water! But, yet, you said nothing about that. The soy sauce sure wasn’t enough to make this saucy. Please explain. Thanks.
Taryn says
Well, I like my peanut sauce thick. You can absolutely thin it out if you prefer it thinner. It’s a matter of preference. I was able to coat the chicken and broccoli with it.