In our house we love love love peanut butter. And while my boys love it on sliced apples or straight from a spoon. I love using it to create super-delicious sauces.
This Peanut & Lime sauce was one of those that took a few attempts to perfect. Partially because I had so many ideas to try. And partly because I wanted an excuse to keep eating more peanut butter ;)
I even made 3 different versions one night! The things I do to bring you the most delicious recipes I possibly can...
While I've written the recipe for you to cook the chicken and broccoli just before eating, they are equally good poached ahead and either eaten cold or reheated. Your call.
And this is one of those rare occasions where I prefer smooth peanut butter. But crunchy will work too!
enough for: 2
takes: 30 minutes
2 small chicken breast fillets
2 heads broccoli
4 tablespoons smooth peanut butter
4 tablespoons lime juice
4 tablespoons water
4 teaspoons soy sauce
small bunch coriander (cilantro), optional
1. Cut chicken breasts in half lengthwise so they’ll cook quicker. Place chicken in a medium saucepan large enough to fit them in a single layer. Cover with cold salted water and bring to a gentle simmer. Set your timer and simmer for 8-10 minutes or until chicken is cooked through - 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.
2. Remove chicken from the pot with tongs and place in a clean bowl. Slice broccoli stems finely and chop florettes into bite sized pieces. Bring chicken cooking water back to the boil. Add broccoli and simmer, covered for 5 minutes or until broccoli is no longer super crunchy. Drain broccoli and divide between two bowls.
3. Using clean fingers or two forks, shred cooled chicken into bite sized chunks and toss in with the broccoli.
4. Stir together peanut butter, lime, water and soy sauce until you have a smooth sauce. Taste and season with more soy or lime if needed and dollop sauce on bowls. If you'd prefer a thinner sauce add a little more water. Drizzle sauce over the chicken and broccoli. Top with coriander leaves (if using).
WINE MATCH: A cold beer or glass of crisp white wine.
Variations & Substitutions
hot! - add 1-2 small fresh red chillies like Thai Birds eye or serrano, finely chopped to the sauce.
vegetarian - use boiled or poached eggs, pan fried tofu or cooked chickpeas instead of the chicken.
more substantial (carb lovers) - serve with steamed rice or cooked noodles.
more substantial (low carb) - use more chicken or serve with roasted peanuts.
more veg / different veg - feel free to add any raw or cooked chopped veg like steamed beans, bok choy, capsicum (bell peppers), carrots, cucumber are all good.
no lime - sub in lemon juice or rice vinegar.
nut-free - replace peanut butter with tahini (sesame seed paste).
different sauce - use 4 tablespoons each peanut butter, yoghurt and lime juice. My Irishman liked this version best.
Waste Avoidance Strategy
chicken breast fillets - freeze it.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
smooth peanut butter / soy sauce - keep it in the pantry.
lime – will keep in a plastic bag in the fridge for months.
red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Prepare Ahead
Yes! Just cook the chicken, broccoli and sauce as per the recipe but keep each component separately. Will keep in the fridge for a week or can be frozen. Serve cold or allow sauce to come to room temp and warm chicken and broccoli in a frying pan / wok with a little oil.
