Recipe by: Elena Arsak
Prep 20 m
Cook 10 m
Ready In 30 m
"Whip up a batch of this chicken to have for dinner tonight in just 30 minutes! Or pop it in the freezer for a ready-to-go meal down the road. Your future self will thank you. Serve over rice, in tortillas, or over salads. Garnish with chopped peanuts, if desired."
1/2 cup unsweetened light coconut milk
1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
5 teaspoons sriracha sauce
1 tablespoon lime juice
4 1/2 cups cubed cooked chicken breast
2 cups thinly sliced red bell pepper
1 cup thinly bias-sliced carrots
1 cup fresh snow pea pods
5 1/3 tablespoons sesame oil
Whisk together coconut milk, soy sauce, peanut butter, sriracha, and lime juice in a large bowl. Add chicken, red bell pepper, carrots, and snow peas; toss to coat.
Heat sesame oil in a large skillet or wok over medium-low heat. Add chicken mixture; cook, stirring, until heated through, about 10 minutes.