I have not posted a main dish recipe in a while. This combines two things I love, broccoli and chicken! The best part about it is you can prepare the simple sauce a day in advance then just heat before serving. I love Thai dishes and I love peanut sauce on a chicken. This one is a great version.
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!
Chicken and Broccoli in Peanut Sauce
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
Directions
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
Directions
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.
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