eCook Meal
Thai Peanut Chicken
with broccoli & fresh coriander
Succulent chicken strips, peanut butter, kidney beans, soy sauce, chilli and coconut milk come together to create the most luscious and flavourful Thai peanut chicken! It is served with roasted broccoli and is finished off with a sprinkling of aromatic coriander. Your taste buds will thank you!
Serving guide
Choose your portion size.
WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the Chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, 100ml [200ml]|#7DA0D7 of warm water, and ½ the coriander to the pan. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Chicken. Remove from the heat, add ½ the broccoli and seasoning.
Chicken & PEANUT PERFECTION!
Bowl up the Thai peanut Chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!
WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the Chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, 100ml [200ml]|#7DA0D7 of warm water, and ½ the coriander to the pan. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Chicken. Remove from the heat, add ½ the broccoli and seasoning.
Chicken & PEANUT PERFECTION!
Bowl up the Thai peanut Chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!
WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. You may need to do this step in batches. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the Chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, 300ml [400ml]|#7DA0D7 of warm water, and ½ the coriander to the pan. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Chicken. Remove from the heat, add ½ the broccoli and seasoning.
Chicken & PEANUT PERFECTION!
Bowl up the Thai peanut Chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!
Broccoli Florets - 450g
NOMU Roast Rub - 15ml
Free-range Chicken Breasts - 3
Spring Onions - 2
Fresh Chillies - 2
Spice & All Things Nice Thai Red Curry Paste - 30ml
Lemon Juice - 45ml
Low Sodium Soy Sauce - 15ml
Coconut Milk - 300ml
Fresh Coriander - 8g
Peanut Butter - 45ml
Red Kidney Beans - 180g
WE WILL BROCC YOU!
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Fry the Chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. You may need to do this step in batches. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the Chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, 300ml [400ml]|#7DA0D7 of warm water, and ½ the coriander to the pan. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked Chicken. Remove from the heat, add ½ the broccoli and seasoning.
Chicken & PEANUT PERFECTION!
Bowl up the Thai peanut Chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef!
Broccoli Florets - 600g
NOMU Roast Rub - 20ml
Free-range Chicken Breasts - 4
Spring Onions - 2
Fresh Chillies - 2
Spice & All Things Nice Thai Red Curry Paste - 40ml
Lemon Juice - 60ml
Low Sodium Soy Sauce - 20ml
Coconut Milk - 400ml
Fresh Coriander - 10g
Peanut Butter - 60ml
Red Kidney Beans - 240g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.57
for 4 servings · R54.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
-
Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Peanut Butter needs 60 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Low Sodium Soy Sauce
- Spice & All Things Nice Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Peanut Chicken?
The preparation time for Thai Peanut Chicken with broccoli & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Thai Peanut Chicken with broccoli & fresh coriander?
The total time required to make Thai Peanut Chicken with broccoli & fresh coriander is between 40 and 55 minutes.
How many servings does Thai Peanut Chicken provide?
4 servings
What are the main ingredients in Thai Peanut Chicken?
Broccoli Florets, Chicken, Chicken Breast, Chilli, Coconut Milk, Fresh Coriander, Lemon Juice, Low-Sodium Soy Sauce, NOMU Roast Rub, Peanut Butter, Red Kidney Beans, Spice & All Things Nice Thai Red Curry Paste, Spring Onion
What is the nutritional information of Thai Peanut Chicken?
Calories: 583, Carbs: 32 grams, Fat: grams, Protein: 52.2 grams, Sugar: 6.1 grams, Salt: 993 grams
How do I prepare Thai Peanut Chicken?
GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Fry the chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. FINISHING TOUCHES: When the sauce has 2-3 minutes remaining, stir through the peanut butter, the kidney beans, and the cooked chicken. Remove from the heat, add ½ the broccoli and seasoning. CURRY CURRY, HOW HE THRILLS ME!: Return the pan to medium heat with a drizzle of oil. Add the spring onion whites, ½ the chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). CHICKEN & PEANUT PERFECTION!: Bowl up the Thai peanut chicken and top with the remaining broccoli. Sprinkle over the spring onion greens, the remaining coriander, and chilli (to taste). Tuck in, Chef! WE WILL BROCC YOU!: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the broccoli until lightly charred, 5-6 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season. ALMOST THERE: Add the lemon juice, the soy sauce, a sweetener (to taste), the coconut milk, 100ml [200ml]|#7DA0D7 of warm water, and ½ the coriander to the pan. Mix until fully combined. Reduce the heat and simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
What should be prepared from my kitchen to make Thai Peanut Chicken?
Broccoli Florets, Chicken, Chicken Breast, Chilli, Coconut Milk, Fresh Coriander, Lemon Juice, Low-Sodium Soy Sauce, NOMU Roast Rub, Peanut Butter, Red Kidney Beans, Spice & All Things Nice Thai Red Curry Paste, Spring Onion
How many calories does Thai Peanut Chicken have?
583 calories
How much fat content does Thai Peanut Chicken have?
grams