I used boneless, skinless chicken thighs cut into bite-sized pieces. I made 2 batches of the sauce. I cooked the chicken and carrots, and I added dry roasted peanuts in one batch of the sauce. Once the chicken was cooked through and the carrots were soft (but not squishy), I added the second batch of sauce and the broccoli and cooked until the broccoli was a nice bright green. Served with jasmine rice.
