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Chicken Satay Skillet
Nb persons: 12
Yield:
Preparation time: 40
Total time: 1:30
Source: adapted from a recipe by Heidi Rabel
| 4 lbs | chicken thighs, boneless and skinless |
| 2 heads | broccoli |
| 4 cups | brown rice, uncooked |
| 4 tablespoons | minced garlic |
| 4 tablespoons | grated ginger |
| 4 tablespoons | rice vinegar |
| 4 | green onions, minced |
| 1/2 cup | fresh cilantro, minced |
| 1 cup | dry sherry |
| 1/2 cup | hoisin sauce |
| 1/2 cup | soy sauce |
| 4 tbsp | sesame oil |
| 4 tbsp | creamy peanut butter |
| 4 tbsp | honey |
| 2 tsp | crushed red pepper flakes |
In these quantities, this is a dish for a crowd. It never fails to wow people.
Prep all ingredients. Saute chicken thighs until they lose most of their pink color. Set aside and allow to cool. Once cool, chop into bite sized pieces. Chop broccoli into bite sized pieces. Set aside. Cook rice.
Second group of ingredients are the sauce ingredients. There is never enough sauce. Consider doubling the sauce to eat over rice. Combine All the sauce ingredients in a pan, simmer until combined. To sauce, return cooked, chopped chicken. Steam broccoli.
Key to this recipe: The rice and broccoli are almost never ready at the same time as the chicken. This is why we precook the chicken. Start with cooking the rice and steaming the broccoli to just done. It is easy to reheat the broccoli by popping it back over the steam. Then when you bring the chicken and sauce together the rice and broccoli will still be hot.
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