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

Ingredients

• 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

Preparation

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