My Thai peanut chicken recipe but my mom reviews it

Start by measuring 1/3 cup of smooth, creamy peanut butter into a bowl.

Add 1/4 cup of low sodium soy sauce to the peanut butter.

Incorporate 1/4 cup of chili paste (sambal) into the mixture.

Stir in 1/4 cup of brown sugar until well combined.

Grate fresh ginger and add it to the sauce, about 1 tablespoon.

Include 1 teaspoon of coconut extract to the sauce mixture.

To help break up the peanut butter, add hot water and whisk until smooth.

Prepare the chicken by cutting 2 chicken breasts into pieces, aiming for 1-inch pieces.

In a pot of boiling water, cook rice noodles according to package instructions, similar to cooking pasta.

Rinse the rice noodles until the water runs clear, about three times.

Chop 1 carrot into pieces and slice 1 onion.

If using broccoli, wash it and chop it into smaller pieces.

Combine the chicken, carrot, onion, and broccoli in a pan and sauté until cooked through.

Once the chicken is cooked, add the peanut sauce to the pan and stir until everything is well coated.

Serve the dish garnished with chopped scallions.

Equipment Needed

Spice Level:

Dietary