The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Peanut Chicken with Speedy Brown Rice & Broccoli
Hungry kids? This family favourite is ready in 20 minutes. Coconut milk and peanut butter create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With tender free-range chicken and fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.
Ready in 20
High protein
Low sat fat
Family-friendly
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 head of broccoli
- 2 pepper
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 531
Protein: 49g
Carbs: 48g
Fat: 16g
Creamy Peanut Chicken with Speedy Brown Rice & Broccoli
Hungry kids? This family favourite is ready in 20 minutes. Coconut milk and peanut butter create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With tender free-range chicken and fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large saucepan, a measuring jug & a sieve
Sizzle the chicken & prep the veg
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, stirring frequently. Season with salt and pepper
- Meanwhile, thinly slice the peppers. Cut the broccoli into small florets
Prep the veg & peanut sauce
- In the jug, combine 200ml hot water with the peanut butter. Mix until smooth, then stir in the tamari, honey, ginger & garlic paste and the juice from the lime
- Add the curry powder (use half for a milder flavour) and peppers (make it kid friendly: leave the peppers out of the curry and serve as crunchy crudités on the side) to the chicken, toss to coat and cook for another 6 mins
Cook the broccoli & heat the rice
- Bring the large saucepan with salted hot water to a boil. Once boiling, add the broccoli and boil for 3-4 mins, until cooked, then drain
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per package instructions
- Pour the peanut sauce into the chicken pan and toss to combine. Simmer for 3-5 mins, until the sauce has thickened and coats the chicken
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the peanut chicken into bowls, with the rice and broccoli alongside
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