Saturday, April 5, 2014
Weekend Recipe - Chicken and Broccoli in Peanut Sauce
When you're ready to serve it, arrange cooked broccoli on a serving platter and top with chicken. In a pinch you can just use cooked frozen broccoli too! Pour sauce over chicken and sprinkle with basil and green onion, if desired. This can be made in nothing flat with frozen broccoli and pre-cooked chicken. You heat or reheat the chicken, microwave the broccoli, and warm the sauce you made the day before and in 30 minutes you have dinner on the table!
8 small boneless, skinless chicken breasts (about 2 lb)
1 1/2 tbsp Red Curry Paste
2 tsp finely grated fresh ginger root
1 tsp crushed fresh garlic
1 large bunch broccoli (about 1 lb)
½ cup Peanut Sauce (see my recipe below)
2 tbsp Fish Sauce
1 can Coconut Milk
A large pot of boiling water
Optional garnish: basil and green onion tops, chopped
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.
Meanwhile, slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks and cut into small chunks. Set aside.
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.
Meanwhile, grill or broil chicken about 8-10 minutes, turning occasionally until no longer pink.
Blanch prepared broccoli in boiling water 2 minutes. Drain and set aside.
Arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion, if desired.
Spicy Peanut Sauce
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered. Serve sauce warm or at room temperature. You can use this with Satay or spring rolls or to make other sauces for Thai dishes.