No. 50 & 51: Thai Honey Peanut Chicken with Garlic Ginger Broccoli

After a week of eating pretty tradtional flavors, I was ready to (in the words of Emeril) kick it up a notch!

With some chicken breasts in the fridge (always) and homemade peanut butter in the pantry, I was ready to play with a Thai favorite.

Thai Honey Peanut Chicken

I love Google. So much.

Just put in the terms 'Thai,' 'peanut' and 'chicken.' Then this recipe pops right up!


1 pound boneless, skinless chicken breast, in chunks
1/4 cups soy sauce
2 tablespoons honey
1 tablespoon lime juice
1 large clove minced garlic
1 tablespoon peanut butter
1/2 teaspoon curry powder
1 teaspoon sriracha (optional)*

*I left out the sriracha. We haven't committed to having one of those huge bottles in our kitchen yet.

To make

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.


To thicken sauce if needed, reduce heat to medium-low and add a cornstarch slurry of 1 teaspoon cornstarch in 1 tablespoon water.

Garlic Ginger Broccoli

Broccoli doesn't have to be boring as a side. It can have a real kick thanks to this Epicurious version with garlic and ginger.


1 small bunch broccoli
2 tablespoons vegetable oil
2 tablespoons ginger paste or 3 tablespoons thinly sliced gingerroot*
1 garlic clove, minced
2 tablespoons water
1 1/2 tablespoons soy sauce
Seasoned rice vinegar, a few sprinkles

*I used 2 tablespoons of ginger paste.

To make

Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook ginger (if using solid gingerroot) and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer to paper towels to drain.

Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes.

In a small bowl stir together water, soy sauce, ginger paste (if using paste), golden garlic and vinegar. Add mixture to skillet.


Cook until most liquid is evaporated, about 1 minute.

The results

I do love Panda Express about once a year, but if I can master this dish and their orange glazed chicken, then I'm going to be just fine in my own kitchen.


The peanut honey marinade was oh so good, and when cooked with the chicken on high heat it formed a bit of a crust around each little nugget. No thickening slurry was necessary (then again I probably doubled the amount of peanut butter:).

The broccoli had just the right balance of ginger and garlic but was still nice and bright and green and fresh.

I'd recommend adding some brown rice as another side, but these two dishes cooked up so quickly that I kind of forgot about it!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina