Thai Peanut Chicken
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Description :
This Thai peanut chicken dish with broccoli is cooked in a spicy sauce. If you like it mild, use less cayenne; if you like it spicy, use more. If you're salt conscious, use low-sodium soy sauce.
Ingredient :
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4 cups water
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2 cups uncooked white rice
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3 tablespoons soy sauce
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2 tablespoons creamy peanut butter
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2 teaspoons white wine vinegar
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¼ teaspoon cayenne pepper
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3 tablespoons olive oil
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4 skinless, boneless chicken breast halves - cut into thin strips
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3 tablespoons chopped garlic
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1 ½ tablespoons chopped fresh ginger root
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2 ½ cups broccoli florets
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¾ cup chopped green onions
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⅓ cup unsalted dry-roasted peanuts
Direction :
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Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
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Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
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Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
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Serve chicken-broccoli mixture over cooked rice.