Perfect for a quick weeknight meal, this recipe will have dinner ready and on the table in 20 minutes.

Caroline Wright


Travis Rathbone

Recipe Summary

15 mins
10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 1. Place 2 tsp. garlic and 1 Tbsp. ginger in a medium bowl. Add nut butter, sugar, fish sauce, if desired, cayenne, cumin, 2 Tbsp. lemon juice and 1/4 cup water; stir to combine. Set sauce aside. 2. In a large nonstick skillet, warm 1 Tbsp. oil over medium-high heat. Season chicken all over with salt and pepper. Add half of chicken to skillet and cook until seared on one side, about 2 minutes. Turn and cook until cooked through, about 1 minute longer. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining chicken. Reserve pan and oil.3. Add remaining 1 Tbsp. oil to skillet, then add broccolini, onion and 2 Tbsp. water. Cover skillet and steam until water evaporates and broccolini is crisp-tender, 3 to 4 minutes. Uncover, add remaining garlic and ginger and sauté until they are fragrant and turn lightly golden, 1 to 2 minutes. Stir in almonds, remaining 1 Tbsp. lemon juice and chicken. Divide stir-fry mixture among 4 plates and drizzle with sauce. Serve with rice, if desired.


Nutrition Facts

469 calories; fat 28g; saturated fat 3g; cholesterol 73mg; fiber 5g; protein 35g; carbohydrates 21g; sodium 462mg; iron 3mg; calcium 208mg.