If you’re craving something creamy, savory, and just a little bit spicy, this thai peanut chicken broccoli hits all the right notes. It’s a weeknight-friendly recipe that tastes like takeout, but you’ll make it faster than a delivery driver could get to your door. Tender chicken, crisp broccoli, and a silky peanut sauce come together in one pan.
The sauce clings to every bite, thanks to nutty peanut butter, zippy lime, and a touch of soy. It’s cozy, colorful, and endlessly customizable.
Ingredients
Method
- Make the sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, and sriracha. Add 1/3 cup coconut milk (or water) and whisk until smooth. Thin with more liquid until pourable but still creamy. Set aside.
- Prep the chicken: Pat the chicken dry and slice it thinly against the grain. Season lightly with salt and pepper.
- Cook the broccoli: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. Transfer to a plate.
- Sear the chicken: Add the remaining 1 tablespoon oil to the pan. Add chicken in an even layer. Cook 4–6 minutes, stirring occasionally, until just cooked through and lightly browned.
- Add aromatics: Reduce heat to medium. Stir in garlic and ginger. Cook 30–60 seconds until fragrant, being careful not to burn.
- Sauce it up: Return broccoli to the pan. Pour in the peanut sauce. Toss everything to coat. Simmer 1–2 minutes, adding a splash of water if it’s too thick. Taste and adjust with more lime, soy, or honey.
- Finish and garnish: Stir in sesame oil if using. Top with green onions and chopped peanuts.
- Serve: Spoon over rice or noodles. Add lime wedges and cilantro if you like.
What Makes This Recipe So Good
- Fast and simple: Ready in about 30 minutes with straightforward steps and basic pantry staples.
- Balanced flavors: Savory, sweet, tangy, and spicy all in one creamy sauce that coats the chicken and broccoli perfectly.
- One-pan friendly: Cook it all in a large skillet or wok to keep cleanup easy.
- Flexible ingredients: Swap in different veggies, use almond butter, or make it spicier—this recipe plays nice with substitutions.
- Meal-prep approved: Reheats well and stays saucy, not dry.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- Broccoli: 4 cups broccoli florets (fresh is best; frozen works if thawed and patted dry)
- Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
- Cooking oil: 2 tablespoons neutral oil (avocado, canola, or peanut oil)
- Green onions: 3–4 stalks, sliced (optional but great for garnish)
- Peanuts: 1/4 cup roasted peanuts, roughly chopped (optional garnish)
For the Peanut Sauce:
- 1/3 cup creamy peanut butter (no-stir style works best)
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice (plus wedges for serving)
- 1–2 tablespoons honey or brown sugar (to taste)
- 1–2 teaspoons sriracha or chili-garlic sauce (adjust to spice level)
- 1/2 cup coconut milk or water (start with 1/3 cup and thin as needed)
- 1 teaspoon sesame oil (optional, for depth)
To Serve (Optional):
- Cooked jasmine rice, brown rice, or rice noodles
- Lime wedges and fresh cilantro
Instructions
- Make the sauce: In a bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, and sriracha. Add 1/3 cup coconut milk (or water) and whisk until smooth.
Thin with more liquid until pourable but still creamy. Set aside.
- Prep the chicken: Pat the chicken dry and slice it thinly against the grain. Season lightly with salt and pepper.
- Cook the broccoli: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. Transfer to a plate.
- Sear the chicken: Add the remaining 1 tablespoon oil to the pan.
Add chicken in an even layer. Cook 4–6 minutes, stirring occasionally, until just cooked through and lightly browned.
- Add aromatics: Reduce heat to medium. Stir in garlic and ginger.
Cook 30–60 seconds until fragrant, being careful not to burn.
- Sauce it up: Return broccoli to the pan. Pour in the peanut sauce. Toss everything to coat.
Simmer 1–2 minutes, adding a splash of water if it’s too thick. Taste and adjust with more lime, soy, or honey.
- Finish and garnish: Stir in sesame oil if using. Top with green onions and chopped peanuts.
- Serve: Spoon over rice or noodles.
Add lime wedges and cilantro if you like.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep rice or noodles separate if possible.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat with a splash of water or coconut milk to loosen the sauce.
Microwave in 60–90 second bursts, stirring between rounds.
Why This is Good for You
- Protein-rich: Chicken packs lean protein to keep you full and energized.
- Veggie-forward: Broccoli adds fiber, vitamin C, and crunch for a satisfying bite.
- Healthy fats: Peanut butter provides monounsaturated fats that support heart health and satiety.
- Balanced meal: Pair with whole grains or brown rice for a steady, well-rounded plate.
Pitfalls to Watch Out For
- Too thick sauce: Peanut sauce tightens as it cooks. Keep extra water or coconut milk nearby to thin as needed.
- Overcooked broccoli: Pull it when it’s bright green and crisp. It cooks a bit more once the sauce goes in.
- Burning aromatics: Garlic and ginger scorch fast.
Lower the heat before adding and stir constantly.
- Overcrowding the pan: If your skillet is small, cook the chicken in two batches for better browning.
- Too salty: Use low-sodium soy and taste before adding extra salt. Balance with more lime or a pinch of sugar.
Recipe Variations
- Vegetarian: Swap chicken for baked tofu or tempeh. Pan-crisp it before saucing for better texture.
- Spice lovers: Add red pepper flakes, extra sriracha, or a sliced fresh chili.
- No peanuts: Use almond or cashew butter and top with toasted sesame seeds instead of peanuts.
- Extra veggies: Stir in bell peppers, snap peas, carrots, or baby spinach.
- Noodle night: Toss with rice noodles or soba.
Thin the sauce slightly more to coat strands evenly.
- Coconut-forward: Use full-fat coconut milk in the sauce and finish with a squeeze of lime for a silkier, richer finish.
FAQ
Can I use frozen broccoli?
Yes. Thaw it first and pat it dry. Cook it quickly over high heat so it doesn’t steam and turn soggy.
What kind of peanut butter works best?
Creamy, no-stir peanut butter is the easiest for a smooth sauce.
Natural peanut butter also works—just whisk longer and taste for salt and sweetness.
How can I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and check that your sriracha and peanut butter are certified gluten-free.
Can I prep this ahead?
Absolutely. Mix the sauce up to 3 days in advance and slice the chicken. Store separately, then cook fresh for the best texture.
What if my sauce breaks or looks greasy?
Whisk in a splash of warm water or coconut milk and stir gently over low heat.
It should come back together smoothly.
Is there a lower-sugar option?
Use a smaller amount of honey or swap in a zero-calorie sweetener. You can also rely more on lime for brightness.
Can I use thighs instead of breasts?
Yes. Chicken thighs stay extra juicy and are forgiving if slightly overcooked.
Slice thin and cook until just done.
In Conclusion
Thai peanut chicken broccoli is exactly the kind of meal you’ll make on repeat: fast, flavorful, and satisfying. The creamy sauce ties everything together, while the broccoli brings freshness and crunch. Keep the ingredients on hand, and you’ll have a better-than-takeout dinner ready any night of the week. Make it your own with extra veggies, more heat, or noodles—and enjoy every saucy bite.
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