Peanut Chicken and Broccoli with Coconut Rice

Try this with any variety of veggies! You’ll need Leanne Brown’s peanut sauce, found here.

Peanut Chicken and Broccoli with Coconut Rice

  • Servings: 6
  • Difficulty: medium
  • Print

from Good and Cheap by Leanne Brown

Leanne Brown’s peanut sauce is linked above.


1 1/2 cups rice
1 can (13.5 ounces) coconut milk
1/2 tsp. salt
1 1/2 pounds chicken, chopped into bite sized pieces
pepper, to taste
2 Tbsp. vegetable oil
6 cups chopped broccoli, stems and florets separated (1 large bunch)
1/2 cup peanut sauce
chopped fresh cilantro


  1. Combine rice, coconut milk, salt, and 1 1/2 cups water in a pot. Heat to a boil and turn heat to low to simmer. Cover and cook until liquid is gone, about 20 minutes. Fluff with a fork and cover to keep warm.
  2. While rice cooks, season chicken with salt and pepper and set aside.
  3. Place a large frying pan over medium-high heat and add 1 tsp. oil. Wait until it is hot and add the broccoli stems first. Cook and stir for 3 minutes and then add the tops of the broccoli and 1/4 cup water and cover. Cook 3 more minutes and put the broccoli in a bowl.
  4. Add another 1 tsp. oil to the pan and add the chicken. Cook about 5 minutes. Then add 1/4 cup water and cook about 2 minutes.
  5. Combine peanut sauce, broccoli and chicken. Serve with rice and top with cilantro.