Does anyone else have this problem?

Passing a Thai restaurant on your way home from work is like torture if you love Pad Thai, peanut sauce, curry, spring rolls and basically any Thai food. If you’ve never had Thai food…well I just feel sorry for you. This recipe definitely satisfies my need with the delicious peanut sauce and the spicy curry powder on the veggies. It’s just the right amount of sweet with a little heat.

The fresh lime juice and coconut milk gives it a unique flavor. Don’t be intimated by fish sauce either, it definitely completes the dish. This quick easy meal is becoming a staple at my house. It never gets old and even if it did you can switch up the protein! Try tofu, shrimp, whatever sounds good!

Nutrition Info:

What the heck is fish sauce anyway?

Definition: a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt. Maybe don’t smell it, I promise it’s worth it. It even has amino acids, fatty acids and B vitamins!

Peanut Butter– Most nut butters are a great source of antioxidants. Vitamin E, magnesium, and heart healthy fats make it a great ingredient for sauces and dips. Just don’t forget it’s high in calories, so all in moderation!

Broccoli- a cruciferous vegetable, known scientifically as Brassica oleracea. Nerdy.

It is related to cabbage, kale, cauliflower and Brussels sprouts, obviously why I pair them together. These vegetables are known for their nutrition profile, and are sometimes referred to as the “super foods.” Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron and potassium. Broccoli also contains more protein than most other vegetables. Crazy!

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Thai Chicken with Spicy Peanut Sauce

Cuisine

Thai

Prep Time

20 min

Cook Time

30 min

Servings

4 servings

Ingredients

Chicken

  • 3 Tbsp Lime Juice
  • 3 Tbsp Olive Oil
  • 2 Tsp Soy Sauce Low-Sodium
  • 2 1/2 Tsp Fish Sauce
  • 1/2 Tsp Crushed Red Pepper
  • 1 lb Lean Chicken Breasts

Peanut Sauce

  • 2 Tbsp Peanut Butter
  • 2 Tbsp Coconut Millk
  • 1 Tbsp Lime Juice
  • 2 Tsp Soy Sauce Low-Sodium
  • 1 Tsp Brown Sugar
  • 1/2 Tsp Crushed Red Pepper

Veggies

  • 2 Cups Brussel Sprouts
  • 2 Cups Broccoli
  • 1 Medium Onion Diced
  • 1/2 Tbsp Olive Oil
  • 1 Tsp Spicy Curry
  • 1 Tsp Garlic

Instructions

Chicken

  1. Mix 3 tablespoons of lime juice, oil, soy sauce, fish sauce and ½ teaspoon red pepper in small bowl; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.

Peanut Sauce

  1. Mix peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
  2. Preheat grill to high. Grill chicken until cooked through and no longer pink in the middle, about 3 minutes per side.

Veggies

  1. Preheat Oven to 400 F. Coat chopped brussel sprouts, broccoli and diced onions in olive oil in large bowl. Sprinkle spices on top. Layer sheet pan with foil and cook 20-30 minutes.

Things You Might Need

Fish Sauce

Coconut Milk

Unsalted Peanut Butter

Curry Powder

The Final Product