Sassy Soy Chicken
with Roasted Broccoli and Lime Peanut Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Thighs
3 unit
Peanut Butter
(Contains Peanuts)
2 clove
Garlic
2 unit
Scallions
2 ounce
Soy Sauce
(Contains Soy, Wheat)
1 cup
Jasmine Rice
16 ounce
Broccoli Florets
1 unit
Lime
Not included in your delivery
4 teaspoon
Sugar
5 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Bring 2 cups water and a pinch of salt to a boil in a medium pot. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime until you have 1 tsp zest, then cut into halves. In a medium bowl, mix 2 TBSP soy sauce, 1 tsp sugar, half the garlic, 1 tsp lime zest, and scallion whites. Add chicken and toss to coat. Set aside to marinate.
Once water is boiling, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Toss broccoli and 4 tsp 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.
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.
While chicken cooks, stir together peanut butter, remaining garlic, remaining soy sauce, 6 TBSP warm water, 3 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.
Divide rice between plates, then add broccoli and chicken. Garnish with scallion greens. Serve peanut sauce on side for dipping.
