In our house we love love love peanut butter. My boys love it on sliced apples or straight from a spoon. I love using it to create super-delicious sauces.
This Peanut & Lime sauce was one of those that took a few attempts to perfect. Partially because I had so many ideas to try. And partly because I wanted an excuse to keep eating more peanut butter!
I even made 3 different versions one night. The things I do to bring you the most delicious recipes I possibly can…
While I’ve written the recipe for you to cook the chicken and broccoli just before eating, they are equally good poached ahead and either eaten cold or reheated. Your call.
And this is one of those rare occasions where I prefer smooth peanut butter. But crunchy will work too.
One Pot Chicken & Broccoli with Peanut & Lime Sauce
- 2 small chicken breast fillets
- 2 heads broccoli
- 4 tablespoons smooth peanut butter
- 4 tablespoons lime juice
- 4 tablespoons water
- 4 teaspoons soy sauce
- small bunch coriander cilantro, optional
Cut chicken breasts in half lengthwise so they’ll cook quicker. Place chicken in a medium saucepan large enough to fit them in a single layer. Cover with cold salted water and bring to a gentle simmer. Set your timer and simmer for 8-10 minutes or until chicken is cooked through – 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.
Remove chicken from the pot with tongs and place in a clean bowl. Slice broccoli stems finely and chop florettes into bite sized pieces. Bring chicken cooking water back to the boil. Add broccoli and simmer, covered for 5 minutes or until broccoli is no longer super crunchy. Drain broccoli and divide between two bowls.
Using clean fingers or two forks, shred cooled chicken into bite sized chunks and toss in with the broccoli.
Stir together peanut butter, lime, water and soy sauce until you have a smooth sauce. Taste and season with more soy or lime if needed and dollop sauce on bowls. If you’d prefer a thinner sauce add a little more water. Drizzle sauce over the chicken and broccoli. Top with coriander leaves (if using).
Variations & Substitutions
hot! - add 1-2 small fresh red chillies like Thai Birds eye or serrano, finely chopped to the sauce.
vegetarian - use boiled or poached eggs, pan fried tofu or cooked chickpeas instead of the chicken.
more substantial (carb lovers) - serve with steamed rice or cooked noodles.
more substantial (low carb) - use more chicken or serve with roasted peanuts.
more veg / different veg - feel free to add any raw or cooked chopped veg like steamed beans, bok choy, capsicum (bell peppers), carrots, cucumber are all good.
no lime - sub in lemon juice or rice vinegar.
nut-free - replace peanut butter with tahini (sesame seed paste).
different sauce - use 4 tablespoons each peanut butter, yoghurt and lime juice. My Irishman liked this version best.
Waste Avoidance Strategy
chicken breast fillets - freeze it.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
smooth peanut butter / soy sauce - keep it in the pantry.
lime – will keep in a plastic bag in the fridge for months.
red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Yes! Just cook the chicken, broccoli and sauce as per the recipe but keep each component separately. Will keep in the fridge for a week or can be frozen. Serve cold or allow sauce to come to room temp and warm chicken and broccoli in a frying pan / wok with a little oil.
Have fun in the kitchen!
Tried your one pot chicken dish no more bland chicken meals .plain chicken is boring I had given up hope of finding tasty food ,hooray lifesaver ,well done.
Always add a sauce to chicken David – it totally needs it!
We tried this One Pot Chicken & Broccoli with Peanut & Lime Sauce last night and it was great! I added a few extra veges but otherwise kept it as per the recipe. I saved the water the chicken/veges were cooked in and used it as the base for a Ramen noodle soup for lunch today. Next time I will add a little more soy sauce or other flavouring, but otherwise it was good. Thank you for all you do. cheers
Glad you enjoyed Erica!
And love that you used the poaching liquid for soup. Nice one!
I have made this a few times. My family loves it with quinoa – even my 3 year old eats it. I double it to make enough for 4. I always have trouble with the sauce being far two thin. Last time I omitted the water all together. Any tips on doubling? I did half cup peanut butter (only peanuts), half cup lime juice then added bragg soy sauce to taste. Thanks for your recipes and ideas! They help so much!
Glad you like it Carla!
If you want a thicker sauce – increasing the peanut butter is the best way. My tablespoons are very heaped so if you’re using cups you’ll probably need 3/4 cup peanut butter and 1/2 cup lime juice.
Just made this dish and it was an absolute hit! My husband loved it and I did too. Such a nice way to cook chicken and this is now my favourite way to cook broccoli (after making many, many broccoli pesto bowls!). Thanks Jules for such a simple, tasty and healthy recipe. Love your site and the meal plans.
I still love a good broccoli pesto bowl :)
Just curious to know if you think almond butter would work here. I seem to have developed difficulty in digesting peanut butter.
Cashew butter would be another great option
What delicious flavours! The peanut lime sauce is superb.
Oh yay Alexandra!
I need to have this again soon :)
Hello! I have some chicken tenders in the freezer. I’m guessing I would not need to slice them in half – as opposed to the breasts? Thanks! I’m a long time follower.
I made this tonight for my husband & I, we both really enjoyed it. The peanut/lime sauce delicious! I warmed the sauce a little which thickened it, as was quite runny. Thank you for your recipes & tips – greatly appreciated!
Glad you enjoyed Jan :)