Peanutty Chicken and Broccoli with Scallion Cauliflower Rice

Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes Servings: 4

Ingredients

For the roasted chicken and broccoli:

1½ lbs. boneless, skinless chicken thighs, trimmed of any excess fat and cut into bite-sized pieces (see Note)

1¼ lbs. broccoli (about 2-3 crowns), cut into small florets

  • tbsp extra-virgin olive oil, divided

½ tsp garlic powder

Kosher salt and freshly ground black pepper

For the peanut sauce:

Makes about 1¼ cups

½ cup (120g) natural unsweetened peanut butter (see Note)

  • tbsp rice wine vinegar

2 tbsp low-sodium soy sauce

1 tbsp sesame oil

1 tbsp finely minced or grated ginger

  • small garlic clove, roughly chopped
  • tsp sriracha (add another teaspoon if you like it spicier)

 

For the scallion cauliflower rice:

  • 16-oz bag fresh or frozen cauliflower rice
  • tbsp sesame oil

5 scallions, thinly sliced

Kosher salt and freshly ground black pepper

 

To garnish: Chopped cilantro, scallions, chili crisp

 

Instructions

  1. Preheat the oven to 425°F.
  2. Make the sauce: In a small blender or food processor, combine the peanut butter, soy sauce, rice wine vinegar, ginger, garlic, sesame oil, sriracha, and ½ cup water. Blend until smooth and pourable. If the sauce is too thick, add more water, 1 tbsp at a time, until it reaches the desired consistency. Set aside.
  3. Place the chicken pieces in a medium bowl and toss with 1 tbsp olive oil, garlic powder, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper.
  4. Arrange the broccoli florets in a single layer on a large rimmed baking sheet. Using your hands, toss florets with the remaining 1 tbsp olive oil, ½ tsp kosher salt, and several more grinds of black pepper. Push the broccoli to one side of the baking sheet, keeping it in a single layer, and arrange the chicken in a single layer on the other side.
  5. Roast the chicken and broccoli in the preheated oven for 20 minutes, until the chicken is lightly browned and cooked through and the broccoli is nicely charred in spots.
  6. Meanwhile, make the cauliflower rice: Heat 2 tbsp sesame oil in a large skillet over medium heat until hot. Add the cauliflower rice and sliced scallions and cook, stirring frequently, for 3–4 minutes (if using fresh cauliflower rice) or 6–7 minutes (if using frozen), until tender. Season to taste with a generous pinch of kosher salt and a few grinds of black pepper.
  7. Drizzle ¾ cup peanut sauce on top of the roasted chicken and broccoli (while still on sheet pan) and toss well with a spatula to combine. For ease, you may want to loosen everything from the bottom of the pan before tossing with the sauce.
  8. Divide the cauliflower rice among bowls and top with the chicken and broccoli. Garnish with chopped cilantro, sliced scallions, and chili crisp, and serve with the remaining peanut sauce on the side for drizzling.

 

 

Notes:

  • Boneless, skinless chicken breasts can be substituted for the chicken thighs. Just reduce the total roasting time to 15 minutes. Once the chicken is done, remove it from the pan and cook the broccoli for an additional 5 minutes if you prefer it more roasted.
  • To soften the peanut butter, place it in a microwave-safe dish and heat on High for 15 seconds and stir until smooth. If using unsalted natural peanut butter, taste the sauce and add a small pinch of kosher salt if needed.
  • Leftover peanut sauce is equally wonderful served with grilled meats or as a dip for raw vegetables like red peppers, snap peas, or carrots.