Satay Chicken Stir-Fry with Peanut Sauce and Broccoli over Rice

Ingredients

• Limes

  Raw

  1 fruit or 67g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Broccoli

  Raw

  1 cup chopped or 91g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Soy sauce

  Regular sodium, Shoyu

  4 tsp or 21g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Peanut butter

  Smooth style, without salt

  2 tbsp or 32g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Bring 3/8 cup water per serving and a pinch of salt to a boil in a small pot. Zest lime until you have 1/2 tsp zest, then cut in half. Cut one half into wedges. Mince garlic. Trim and thinly slice scallions, separating whites from greens.
2. Toss broccoli with a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until browned and tender, 15-20 minutes. Once water is boiling, add rice to pot. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. In a medium bowl, combine chicken, half the garlic, lime zest, 3/4 of the soy sauce, half the sugar, and a large drizzle of oil. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over low heat. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, about 1 minute. Stir in peanut butter, remaining sugar, and rest of the soy sauce. Slowly pour in 2 tbsp water per serving, stirring to combine. Turn off heat, then stir in a squeeze of lime juice. Season with salt and pepper. Transfer to a small bowl. Rinse and wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-6 minutes. TIP: Cook chicken in batches to avoid overcrowding.
6. Divide rice between plates, then top with broccoli and chicken. Drizzle with as much peanut sauce as you like. Garnish with scallion greens. Serve with lime wedges and any remaining sauce on the side.

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