Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, April 11, 2014

Chicken and Broccolini in Curry Peanut Sauce

Stir-fry is one of my go-to dishes for a fast, fresh, and flavorful dinner. Vegetables and lean meats keep the dish light and healthful, while a rich, bold sauce spruces it up with a tasty finish.  

I’ll call the sauce in this recipe an Indian-Chinese fusion because it combines curry powder and lemon juice with peanut butter and soy sauce for a mixture of savory and sweet tastes. The garlic, ginger, and chile add just enough spice to round out this creamy, rich, and nutty accompaniment to the chicken and vegetables.

Note: This isn’t a traditional “curry.” For more about that, see Red Curry-Coconut Chicken.

Also note: Broccolini isn’t actually “baby broccoli,” as it’s sometimes called. Instead, it’s a hybrid of broccoli and kale (or Chinese chard). However, if you can’t find broccolini, substitute regular broccoli.

For another light, fresh dish with broccolini, check out Blackened Mahi-Mahi with Pan-Seared Vegetables.

Serves 4

  • 1/3 cup creamy, natural peanut butter, room temperature
  • 1/4 cup water, plus more as needed
  • 3 tbsp chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp white sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp curry powder
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tbsp cornstarch
  • sea salt
  • freshly ground black pepper
  • 3 tbsp peanut oil, divided
  • 2 serrano chiles, finely chopped            
  • 1 garlic clove, finely chopped
  • 1-inch piece of ginger, peeled and finely chopped
  • 4 oz broccolini, trimmed to about 3 inches long (thick stalks halved lengthwise)
  • 1/2 cup thin red bell pepper strips, about 1 inch long
  • 2 scallions, coarsely chopped
  • steamed white rice and lemon wedges, for serving
Trimmed Broccolini
  1. Combine the peanut butter, water, chicken broth, soy sauce, sugar, lemon juice, and curry powder in a small bowl, stirring to a thin consistency.
Peanut Butter Mixture
  1. Place the chicken in a medium bowl and sprinkle with cornstarch. Season with salt and pepper and toss to coat.
  2. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.
  3. Add the peanut butter mixture and cook 1 minute, stirring constantly. (Add 1 to 2 tablespoons more water if the consistency is too thick or stiff.)
  4. Pour the sauce into a bowl and wipe out the wok.
Serrano, Garlic, and Ginger
Curry Peanut Sauce
  1. Add 1 tablespoon of oil to the wok. Add the chicken and stir-fry 7-8 minutes (depending on the size of the pieces), until just cooked through.
  2. Remove with a slotted spoon. Do not wipe out the wok.
Chicken Beginning to Cook 
Stir-Fried Chicken
  1. Add the remaining 1 tablespoon of oil to the wok. Add the the broccolini and stir-fry 2 minutes. Add the bell pepper and scallions and stir-fry 2 minutes.
  2. Return the chicken to the wok and add the peanut sauce. Stir until hot throughout and the sauce has thickened, about 1 minute.
Broccolini Beginning to Cook 
Bell Pepper and Scallions Added 
Chicken and Sauce Added 
To serve, divide the rice among 4 shallow bowls and spoon the chicken mixture on top. Serve with lemon wedges.

Chicken and Broccolini in Curry Peanut Sauce


  1. Your curry looks just fabulous too! I love curry.....Have a good week Pamela!

  2. One of my mottos is, "When in doubt, stir-fry!"

    Thanks much, Rachel---you have a good week, too.