Thai Chicken and Broccoli
Two days ago, we asked our accountability group members to list three things: a protein, a vegetable and a style of cuisine. She said, “chicken, broccoli, Thai.”
Assuming most people don’t have a plethora of ethnic spices and fresh herbs at their disposal during self-distancing, here’s what we came up with!
Chicken, Broccoli, Thai…
- 6 boneless, skinless chicken thighs (or breasts, but thighs are more tender)
- 4 cloves garlic, chopped
- 1/2 white onion, sliced
- 1 thumbnail fresh ginger, grated (or add ½ tsp ground ginger to the sauce mix)
- ½ can full-fat coconut milk
- 1/4 cup honey
- 1/4 cup coconut aminos or tamari
- 2 TBSP tomato paste
- 1 TBSP unflavored rice vinegar
- 1 TBSP fish sauce (or omit for allergies)
- 1/2 TBSP toasted sesame oil, plus extra for serving
- 1 tsp Sriracha (more/less to taste)
- 1 TBSP cornstarch or arrowroot
- 3 TBSP water
- 2 heads of broccoli florets, steamed
- Scallions, chopped, for garnish
- Sesame seeds, for garnish
- Cooked cauliflower, white or brown rice
- Remove excess fat from chicken thighs and place in slow cooker, along with onion and garlic. In a small bowl, whisk together ginger, coconut milk, honey, aminos or tamari, tomato paste, rice vinegar, fish sauce, toasted sesame oil, and Sriracha (optional). Pour over chicken and stir to coat. Cook for 4 hours on LOW.
- Remove chicken from slow cooker and set aside for a moment.
- In a small bowl, combine cornstarch or arrowroot and water until it forms a slurry, then stir into the sauce in slow cooker. Turn up slow cooker to HIGH and allow sauce to thicken, about 10-15 minutes. Meanwhile, shred chicken with two forks, then cover with foil while you wait for the sauce to thicken. Add shredded chicken and already steamed broccoli back into slow cooker, and allow to sit for 10 minutes on WARM.
- To serve, divide rice of choice among dinner bowls. Top with broccoli and chicken. Sprinkle with sesame seeds and scallions, then drizzle extra toasted sesame oil over the top, if desired.