Overview
Chicken & Brocoli in Peanut Sauce You can prepare the simple sauce a day in advance. Just reheat before serving. 2 lbs. chicken breasts, boneless and skinless 1 Tbs. Thai Kitchen Red Curry Paste 2 tsp. fresh ginger, finely grated 1 tsp. garlic, crushed 1/2 cup Thai Kitchen Peanut Satay Sauce (Original Recipe or Spicy) 2 Tbs. Thai Kitchen Premium Fish Sauce 1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite) 4 cups broccoli florets Optional garnish: 2 Tbs. basil, chopped and 1 Tbs. green onion, tops only, chopped In a 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. In a saucepan combine peanut satay sauce, fish sauce and coconut milk; blend well and cook until heated through. Broil chicken about 8 to 10 minutes, turning occasionally, until chicken is cooked. Meanwhile, blanch broccoli in boiling water; drain and set aside, keep warm. Arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion. Makes 6 servings. http://thaikitchen.com/recipes/beef_pork_fowl/chickenBroccoli.html