Chicken and broccoli over rice is a tried-and-true Asian-inspired favorite. But to get it just right, you’ve got to hone in on more than just the chicken or the broccoli—really, it’s all about the sauce, which can make or break the dish. Luckily, we’ve got a good one: we’re blending creamy peanut butter with garlic and soy, then drizzling it all over to create waves of savory flavor throughout.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Breast Strips
Soy Sauce(ContainsSoy, Wheat)
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Zest lime until you have ½ tsp zest, then cut in half. Cut one half into wedges. Mince garlic. Trim and thinly slice scallions, separating whites from greens.
Toss broccoli with a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until browned and tender, 15-20 minutes. Once water is boiling, add rice to pot. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
In a medium bowl, combine chicken, half the garlic, lime zest, 1 TBSP soy sauce (we’ll use more later), 2 tsp sugar, and a large drizzle of oil. Season with salt and pepper.
Heat a drizzle of oil in a large pan over low heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute. Stir in peanut butter, 2 tsp sugar, and 1 tsp soy sauce (you’ll have a little soy sauce left over). Slowly pour in ¼ cup water, stirring to combine. Turn off heat, then stir in a squeeze of lime juice. Season with salt and pepper. Transfer to a small bowl. Rinse and wipe out pan.
Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-6 minutes. TIP: Cook chicken in batches to avoid overcrowding.
Divide rice between plates, then top with broccoli and chicken. Drizzle with as much peanut sauce as you like. Garnish with scallion greens. Serve with lime wedges and any remaining sauce on the side.