Broccoli Peanut Chicken
Submitted by goofydad
Ginger-spiced broccoli peanut chicken baked with rice in one dish. Crunchy peanuts and tender broccoli make this a freezer-friendly weeknight winner.
YIELD
3 servingsPREP
10 minCOOK
45 minREADY
60 minThis recipe pulls double duty: feed the family tonight and stash the extras in the freezer for later.
Chicken breasts get a head start in the microwave with onion and bouillon, then everything moves to the oven where rice absorbs all that savory, ginger-laced broth.
Broccoli goes in near the end so it stays green and snappy, and a full cup of peanuts adds crunch and protein to every bite.
Kitchen Tips
- Crush the bouillon cubes before adding them so they dissolve evenly into the liquid
- Make sure the rice stays submerged in liquid when you stir in the broccoli. Exposed rice dries out and gets crunchy
- Cool completely before freezing in bags. Reheat from frozen in a covered dish with a splash of water
- Roasted peanuts hold up better than raw ones here
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a microwave dish, add onion, chicken and one crushed bouillon cube.
Cover and microwave on high for five minutes, stirring once.
Add mushrooms, uncooked rice, boiling water, ginger and remaining bouillon cubes (crushed) into same dish.
Cover and bake in oven for 30 minutes.
Stir and add broccoli, making sure rice is covered with liquid.
Bake another 10 minutes, stir in peanuts, cooked rice, and steamed broccoli.
Serve right away, or cool and stuff in a freezer bag.
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