Skillet Peanut Chicken Stir-Fry
Prep time
Cook time
Total time
Serves: 4 servings
  • 3-4 medium zucchini
  • 1 14 oz. can unsweetened light coconut milk (found in the Asian section of the supermarket) (or 1 cup almond or coconut milk (in the carton)
  • ⅓ cup peanut butter
  • 2 tsp soy sauce, low sodium
  • ½ tsp ground ginger
  • ¼ tsp crushed red pepper (more to taste)
  • sriracha to taste
  • 1 lb. skinless, boneless chicken breasts, cut into bite size pieces (approx. 1 inch)
  • salt and pepper to taste
  • 2 tsp canola oil, or vegetable oil
  • 2 cups frozen stir-fry vegetables
  • ½ cup frozen peas
  1. Wash zucchini, Use a spiralizer or julienne peeler to make zucchini noodles. Set aside. *
  2. In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, red pepper flakes and sriracha (to taste). Set aside.
  3. Season chicken with salt and pepper to taste. Heat a large skillet over medium high heat, add chicken and cook, stirring occasionally, until lightly browned (about 6 min.) . Remove chicken from skillet.
  4. Add stir-fry vegetable and peas to hot skillet, cook until thoroughly heated (approx 2-3 min.).
  5. Add sauce to skillet and return chicken. Combine all ingredients to thoroughly coat with sauce.Serve over zucchini noodles. **
* more information on making zucchini noodleshere. If you dont have a spiralizer or julienne peeler you can use a regular peeler and make long "zucchini ribbons" or cut zucchini in pieces.

** This recipe makes a generous amount of sauce, use a slotted spoon to serve vegetables if you prefer less sauce.
Nutrition Information
Serving size: ¼ of recipe (wtih approx. 1½ cups zucchini noodles) Calories: 458.9 Fat: 28.6 g Saturated fat: 14.0 g Carbohydrates: 15.9 g Sugar: 8.2 g Sodium: 308.0 mg Fiber: 5.4 g Protein: 35.1 g Cholesterol: 70.2 mg
Recipe by Simple Healthy Kitchen at