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Peanut Chicken Stir Fry
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Peanut Chicken Stir Fry

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.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Cuisine: Asian, Vegetarian

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

    Cup of Yum
  1. Combine the coconut milk, peanut butter, salt, pepper, ginger and red pepper flakes in a medium bowl and whisk to combine. Set aside.
  2. 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.
  3. Add the frozen vegetables and peas to the skillet and cook until heated through, 3-5 minutes.
  4. Pour the coconut milk mixture into the skillet with the vegetables. Pour the chicken back into the skillet. Cook until heated through.
  5. Serve the chicken over hot rice and top with chopped peanuts.

Notes

  • slightly adapted from Better Homes and Gardens One-Pan Recipes