Peanut Sauce Chicken and Broccoli Bowls

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 4 cups Broccoli florets
  • 3 Garlic cloves
  • 2 tsp Ginger, root

• Condiments

  • 1 tsp Chili garlic sauce
  • 1 tbsp Honey
  • 1/3 cup Peanut butter, natural
  • 1/2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 1/2 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Liquids

  • 3 tbsp Water

Found on foxandbriar.com

Description

Ingredients

• ⅓ cup natural peanut butter*
• 3-4 Tablespoons water
• ½ Tablespoon low sodium soy sauce**
• 1 and ½ Tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1-2 teaspoons chili garlic sauce (to taste)
• 3-4 garlic cloves, minced or pressed
• 2 teaspoons grated ginger root
• 1 Tablespoon honey
• 1 pound boneless skinless chicken thighs, cut into bite sized pieces
• 4-6 cups broccoli florets (I used 3 crowns, cut into florets)
• 1 Tablespoon canola oil
• salt
• pepper

Directions

• Whisk together all ingredients for peanut sauce except water. Add water, 1 tablespoon at a time until desired consistency is reached.
• Heat oil in a saute pan over medium high heat. Add chicken and season with salt and pepper. Allow chicken to sit undisturbed for a few minutes, until it starts to brown. Turn and allow to brown on the other side. Stir and continue to cook until cooked through.
• Add broccoli to pan and cover with a lid. Allow to steam until broccoli is bright green and tender, 3-4 minutes.
• Turn off heat and add peanut sauce, stir everything to completely coat in sauce. Taste and adjust seasoning if needed. Serve right away over rice or cauliflower rice.