Satay Chicken with Tenderstem Broccoli

1In a bowl, mix together peanut butter (2 tablespoons), soy sauce (2 tablespoons), honey (1 tablespoon), lime juice (1 tablespoon), garlic (2 cloves), ginger (1 teaspoon), and red chili (1) to make the satay marinade.

2Cut the chicken breast (500 g) into bite-sized pieces and add them to the marinade. Coat the chicken well and let it marinate for at least 30 minutes in the refrigerator.

3Heat vegetable oil (1 tablespoon) in a pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.

4In a separate pan, blanch the tenderstem broccoli (200 g) in boiling water (¼ cup) for 2-3 minutes until tender but still crisp. Drain and set aside.

5Once the chicken is cooked, add coconut milk (¼ cup) and water (¼ cup) to the pan. Stir well to combine and simmer for 5 minutes to thicken the sauce.

6Serve the satay chicken with tenderstem broccoli (200 g) on a plate. Garnish with chopped peanuts and fresh cilantro before serving.

7Enjoy your delicious Satay Chicken with Tenderstem Broccoli (200 g)!