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Sassy Soy Chicken

Sassy Soy Chicken

with Roasted Broccoli and Lime Peanut Sauce

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Chicken and broccoli is a takeout favorite that can be made lighter, brighter, and fresher when you do it at home. In this recipe, you’ll be making a soy sauce marinade for the chicken that tastes way better than anything you could order over the phone. And instead of the usual steaming or stir-frying, the broccoli is roasted in the oven, bringing out its natural crunch. To top it all off, there’s a savory peanut sauce on the side, for dipping and dunking to your heart’s content.

Tags:Gluten-free
Allergens:PeanutsSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Thighs

2 unit

Peanut Butter

(ContainsPeanuts)

2 clove

Garlic

2 unit

Scallions

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

½ cup

Jasmine Rice

8 ounce

Broccoli Florets

1 unit

Lime

Not included in your delivery

2 teaspoon

Sugar

3 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber6 g
Protein44 g
Cholesterol135 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Zester
Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Bring 1 cup water and a pinch of salt to a boil in a medium pot. Mince 1 clove garlic (we sent more). Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime until you have ½ tsp zest, then cut into halves.

2

In a medium bowl, mix 1 TBSP soy sauce, ½ tsp sugar, half the garlic, ½ tsp zest, and scallion whites. Add chicken and toss to coat. Set aside to marinate. Once water in pot is boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

3

Toss broccoli and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until browned and tender, 12-15 minutes. Remove broccoli from sheet when done, then preheat broiler to high. TIP: While you wait for the broccoli to cook, check on your rice, get started on the peanut sauce in step 5, or take this time to remind any picky eaters that broccoli is an excellent source of vitamins A and C.

4

Lightly oil same baking sheet. Remove chicken from marinade and arrange on baking sheet. Discard excess marinade. Place chicken thighs under broiler and broil until juices run clear when pierced with knife, 4-5 minutes per side.

5

While chicken cooks, stir together peanut butter, remaining garlic, remaining soy sauce, 3 TBSP warm water, 1½ tsp sugar, and a squeeze of lime juice in a small bowl. (TIP: Add more water as needed to give sauce a loose consistency.) Season with salt, pepper, and more lime juice to taste.

6

Divide rice between plates, then add broccoli and chicken. Garnish with scallion greens. Serve peanut sauce on side for dipping.