Chicken, Rice & Peanut Sauce Recipe
Chicken (Mary’s non-GMO) and steamed broccoli served on jasmine rice with Nong’s peanut sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Cook the Chicken
While the rice is cooking, season the chicken breasts with salt and pepper. Heat a skillet over medium heat with a bit of oil. Cook the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the pan and let rest for a few minutes before slicing.
- 3
Steam the Broccoli
In a pot with a steamer basket, bring about an inch of water to a boil. Add the broccoli florets to the steamer basket, cover, and steam for about 5-7 minutes until tender but still bright green.
- 4
Assemble the Dish
In a serving bowl, place a scoop of jasmine rice, top with sliced chicken, steamed broccoli, and drizzle with Nong’s peanut sauce. Serve warm.
