1. Stir together peanut butter, hoisin sauce, lime juice, garlic, brown sugar, and chili sauce in medium bowl until combined; set aside.

2. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.

3. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has almost evaporated, broccoli stems are tender, and florets are tender-crisp, about 1 minute more. Add basil and cook, stirring, until leaves wilt, about 30 seconds. Add peanut butter mixture and toss until broccoli is evenly coated and heated through, about 30 seconds. Transfer to serving dish, top with chopped peanuts, and serve immediately.

Serves 4 as a side dish