Peanut Chicken Stir Fry
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Cuisine
Asian, Vegetarian
Peanut Chicken Stir Fry
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Peanut sauce doesn’t have to be reserved for satay - this Peanut Chicken Stir Fry has a coconut milk and peanut sauce, lean chicken breasts, and lots of veggies.
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Ingredients
- 1 coconut milk unsweetened, light, canned
- 1/3 cup peanut butter smooth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- pinch red pepper flakes or more for more heat
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 broccoli mixed unseasoned stir-fry vegetables
- 1 carrot
- 1 sugar snap peas
- 1 water chestnut
- 1/2 cup peas frozen
- peanut for serving, chopped
- rice for serving, hot cooked
Instructions
- Combine the coconut milk, peanut butter, salt, pepper, ginger and red pepper flakes in a medium bowl and whisk to combine. Set aside.
- Season the chicken with additional salt and pepper. Heat a large skillet over medium-high heat and add the oil. Add the chicken and cook until it is browned and cooked through, about 5 minutes. Remove the chicken from the skillet.
- Add the frozen vegetables and peas to the skillet and cook until heated through, 3-5 minutes.
- Pour the coconut milk mixture into the skillet with the vegetables. Pour the chicken back into the skillet. Cook until heated through.
- Serve the chicken over hot rice and top with chopped peanuts.
Notes
- slightly adapted from Better Homes and Gardens One-Pan Recipes
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