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