Cooking Lesson #719: Thai Peanut Chicken with Broccoli

…from the Perspectives’ Kitchen

How you doin’? I love to vacation in Thailand. I usually spend a couple of days in Bangkok at the Oriental Hotel and then go off to one of the islands down south. The last time I went I changed up the routine and went up to Chiang Mai where the elephant sanctuaries are located. Aside from these magnificent animals, I found the following recipe for Thai Peanut Chicken with Broccoli at Mandarin Oriental Dhara Dhevi Resort.
 
My version of the Thai Peanut Chicken Dish with Broccoli is to cook it in a spicy sauce. If you like it milder, use less cayenne; if you like it spicier, use more. If you're salt conscious, use low-sodium soy sauce or fish sauce.
 
Prep time:  25 minutes
Cook time:  20 minutes
Yield:  8 servings

Ingredients
For the rice
4 cups cold water
1 tablespoon chicken base (I prefer Better Than Bouillon)
2 cups uncooked Jasmine rice
 
For the sauce
8 tablespoons low sodium soy sauce
4 tablespoons creamy peanut butter
4 tablespoons coconut milk
4 teaspoons rice vinegar
1 teaspoon ground cayenne pepper
 
For the chicken
4 tablespoons peanut oil
4 skinless, boneless chicken thighs, cut into thin strips
4 tablespoons chopped garlic
1-1/2 tablespoons chopped fresh ginger
2 -1/2 cups broccoli florets
3/4 cup chopped green onion, green tops only
1/3 cup chopped roasted peanuts
1/2 cup whole roasted peanuts for garnish
2 limes, quartered, for garnish
 
Directions
To make the rice
1.    Combine the water, chicken base and rice in a saucepan over medium-high heat; bring to a boil.
2.    Reduce the heat to low, cover and simmer until rice is tender and liquid is absorbed; about 20 minutes.

To make the sauce
3.    Meanwhile, stir together the soy sauce, peanut butter, coconut milk, rice vinegar and cayenne pepper in a small bowl; set aside.

To make the chicken
4.    Heat the peanut oil in a skillet or wok over high heat.
5.    Stir-fry the chicken, garlic and ginger in hot oil until chicken is lightly browned; about 5 minutes.
6.    Meanwhile, steam the broccoli in a microwave oven until tender; about 2 minutes.
7.    Reduce the heat on the chicken to medium and add the green onion tops, peanuts and soy sauce mixture.
8.    Continue to cook, tossing frequently.
9.    Add the precooked broccoli; cook until it is tender and the chicken is cooked through; about 5 more minutes.
10. Serve the cooked chicken and broccoli over cooked rice.
11. Garnish with a few whole peanuts over the top and on the edges of the plate and a 1/4 cut lime.

ChefSecret:  I use dark meat (chicken thighs) for most of my Asian dishes that call for chicken. I find that dark meat results in a moister product. If you’re hung up on white meat, use 4 half breasts for this recipe. You can also top with 3 tablespoons of toasted shredded coconut.

Quip of the Day:  Did you hear about the Thai chef who became a superhero? He had the power to pad Thai!
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