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Thai chicken with satay sauce and broccoli


Chicken & broccoli
  • 1½ lbs boneless chicken thighs
  • 2 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp lime juice
  • 1 tbsp tamari soy sauce
  • 1 tsp turmeric
  • 1 lb (5 cups) broccoli
  • 1 tbsp coconut oil
  • salt if needed
Satay sauce
  • 1¾ cups coconut cream
  • 1 tbsp red curry paste, minced
  • 2 tbsp tamari soy sauce
  • 13 cup peanut butter
  • 4 tbsp salted peanuts, chopped (optional)
  • 4 tbsp fresh cilantro, chopped (optional)
  • ½ red chili pepper, sliced (optional)


  1. Cut the chicken into bite-size pieces and place in a bowl or a plastic bag.
  2. Add the ginger, garlic, turmeric, lime, and tamari. Let marinate for 10 minutes.
  3. While the chicken is marinating, combine the ingredients for the satay sauce in a small saucepan and bring to a boil.
  4. Let simmer on low heat for 5–10 minutes until the sauce is of desired consistency. Season to taste and keep warm.
  5. Heat a wok or large frying pan on medium-high heat with coconut oil. Add the garlic and fry the chicken and broccoli until the chicken is thoroughly cooked.
  6. Serve the sauce with the chicken and broccoli. Sprinkle with crushed peanuts and fresh cilantro for extra crunch and flavor.


You can also thread the chicken pieces on a skewer and grill them in the oven or on the barbecue.

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