Skillet Peanut Chicken Stir-Fry
Servings: 4 servings
Calories: 458.9kcal
Ingredients
- 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 teaspoon soy sauce low sodium
- ½ teaspoon ground ginger
- ¼ teaspoon 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 teaspoon canola oil or vegetable oil
- 2 cups frozen stir-fry vegetables
- ½ cup frozen peas
Instructions
- Wash zucchini, Use a spiralizer or julienne peeler to make zucchini noodles. Set aside. *
- In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, red pepper flakes and sriracha (to taste). Set aside.
- 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.
- Add stir-fry vegetable and peas to hot skillet, cook until thoroughly heated (approx 2-3 min.).
- Add sauce to skillet and return chicken. Combine all ingredients to thoroughly coat with sauce.Serve over zucchini noodles. **
Notes
* 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
Serving: 1serving | Calories: 458.9kcal | Carbohydrates: 15.9g | Protein: 35.1g | Fat: 28.6g | Saturated Fat: 14g | Cholesterol: 70.2mg | Sodium: 308mg | Fiber: 5.4g | Sugar: 8.2g