Peanut Chicken Stir Fry

By LaurenCocch16

Ingredients

• 1 (14-oz) can unsweetened light coconut milk
• 1/3 cup smooth peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• pinch of 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 (12-oz) bag mixed unseasoned stir-fry vegetables (mine had broccoli, carrots, sugar snap peas and water chestnuts)
• 1/2 cup frozen peas
• chopped peanuts, for serving
• hot cooked rice, for serving

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

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.