Ready to Thai one on with this garlic-ginger peanut sauce? This creamy, zesty peanut sauce is a perfect accompaniment to chicken and whole-grain brown rice. Quick and healthy eating never tasted so good.
Bring a small pot with 1 ¾ cup water and rice to a boil. Once boiling, reduce rice to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.
Prepare the Ingredients
Cut broccoli florets into large bite-sized pieces. Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into a 1" dice and season with ½ tsp. salt and a pinch of pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken and sear on two sides, about 3-4 minutes on each side. It may be necessary to cook chicken in two batches to get a proper sear.
Make the Sauce
While chicken sears, whisk together peanut butter, honey, rice vinegar, chili garlic sauce, 4 Tbsp. water, and soy sauce in a small bowl. Add water 1 Tbsp. at a time until sauce reaches a pourable consistency.
Finish the Chicken
Add broccoli, garlic, and ginger to pan with chicken and stir. Add 4 Tbsp. water and cover. Cook 4-6 minutes, or until broccoli is bright green and fork-tender and chicken reaches a minimum internal temperature of 165 degrees.
Plate the Dish
Divide rice between two plates along with chicken-broccoli stir fry. Drizzle with peanut sauce.