Chicken Stir-Fry with Peanut Sauce

By cserumga

283 calories, 29g protein, 3g fiber per serving

Ingredients

• 2 teaspoons dark sesame oil, divided
• 1 pound chicken cutlets, trimmed
• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• 1/4 cup light coconut milk
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon Sriracha
• 2 teaspoons grated lime rind
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 cup unsalted cashews

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on each side. Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry 4 minutes or until vegetables are lightly browned.

2. Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, and next 7 ingredients (through cumin) in a small bowl, stirring with a whisk. Add chicken and coconut milk mixture to pan; cook 30 seconds. Sprinkle evenly with cashews.