Peanut Chicken & Broccoli Rice

• Jasmine Rice(250 g)
• Chicken breast(600 g)
• Broccoli(300 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Peanut butter(4 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Lime(1)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(1 tbsp)
• Green Onions(3)
• Roasted peanuts(30 g)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water, bring to a boil, then cover and cook on low for 12 minutes.

   ~2 min

2. 2

   While the rice starts, slice {Chicken breast} into bite-size pieces, cut {Broccoli} into small florets, mince {Garlic}, grate {Ginger}, slice {Scallions}, and whisk {Peanut butter}, {Soy sauce}, {Honey}, juice from {Lime}, {Sesame oil}, and {Cornstarch} with 4 tbsp water until smooth.

   ~8 min

3. 3

   Heat {Vegetable oil} in a large skillet over medium-high heat. Add {Chicken breast} and cook, stirring often, for 5 minutes until lightly golden and nearly cooked through.

   ~5 min

4. 4

   Add {Broccoli}, {Garlic}, and {Ginger}. Stir-fry for 3 minutes until the broccoli is bright green and just tender.

   ~3 min

5. 5

   Pour in the peanut sauce and cook for 2 minutes, stirring, until it turns glossy and coats the chicken and broccoli. Fluff the rice and fold it into the skillet with half the {Scallions}. Toss until everything is evenly coated.

   ~2 min

6. 6

   Serve topped with the remaining {Scallions} and {Roasted peanuts}.

   ~8 min