It's a good time for a bit of consumer-vegetable re-education. This recipe calls for baby broccoli, which you might have found labeled "Broccolini." The latter is a name trademarked by Mann Packing, a California grower. Either way, we're talking about the same thing: a fully grown hybrid of broccoli and a kind of Chinese kale/broccoli.
Quick Chicken and Baby Broccoli With Spicy Peanut Sauce
1 tablespoon packed dark brown sugar
1/4 cup PLUS 2 tablespoons creamy peanut butter
1 tablespoon toasted sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon Sriracha or other Asian chile sauce
1 tablespoon plain rice vinegar
1/4 cup warm water
1/2 lime
1 pound baby broccoli
1 to 1 1/2 pounds thinly cut boneless, skinless chicken breast cutlets
Position an oven rack 4 to 6 inches from the broiler element; heat the broiler. Line a large rimmed baking sheet with aluminum foil, then grease it with olive oil cooking spray.
Meanwhile, whisk together the brown sugar, peanut butter, toasted sesame oil, soy sauce, Sriracha or other chile sauce, rice vinegar and water in a liquid measuring cup. Squeeze in the juice from the lime half, whisking to form a smooth sauce. Reserve 1/4 cup for serving.
Trim the bottoms of the baby broccoli as much as you like. Place the baby broccoli in a mixing bowl along with the chicken cutlets. Pour the remaining sauce evenly over the vegetables and chicken; toss to coat thoroughly. Transfer to the baking sheet, making sure that enough of the chicken is exposed so its sauce will caramelize under the broiler. There should be enough room to arrange the pieces mostly in a single layer. Broil 10 minutes or until the broccoli is well charred, the chicken is cooked through and the sauce is bubbly.
Divide among individual plates; serve right away, passing the reserved sauce at the table.
Makes 4 servings.
Adapted from Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight From the Oven by Molly Gilbert
Food on 06/24/2015