entrees

Chicken & Broccoli in Peanut Sauce

This flavourful stir-fry is packed with delicious flavour your whole family will love.
10 min
PREP TIME
20 min
COOK TIME
270
CALORIES
10
INGREDIENTS
8
Servings

INGREDIENTS

  • 1 tbsp (15 ml) Red Curry Paste
  • 2 tsp (10 ml) grated fresh ginger
  • 1 tsp (5 ml) minced garlic
  • 2 pounds (1 kg) boneless skinless chicken breasts
  • 1 can (400 ml) Coconut Milk
  • 1/2 cup (125 ml) Peanut Satay Sauce
  • 2 tbsps (30 ml) Fish Sauce
  • 4 cups (1 l) broccoli florets
  • 2 tbsp (30 ml) chopped basil
  • 1 tbsp (15 ml) chopped green onion

Preparation

  • 1 In small bowl, combine red curry paste, ginger and garlic until well blended. Place chicken in large resealable plastic bag or glass dish. Add curry paste mixture; toss to coat well. Refrigerate 30 minutes.
  • 2 In medium saucepan, combine coconut milk, peanut satay sauce and fish sauce until well blended. Cook on medium heat until heated through.
  • 3 Broil chicken 8 to 10 minutes, or until internal temperature reaches 165°F (74°C), turning occasionally. Meanwhile, steam or blanch broccoli in boiling water until tender-crisp.
  • 4 To serve, arrange broccoli on serving platter. Top with chicken. Pour sauce over chicken. Sprinkle with basil and green onion.

NUTRITION INFORMATION

(per Serving)

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