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.
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.
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.