Rating: 4.1 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

What could be better than your favourite Asian flavours coming together in one dish. This tasty recipe is a quick and easy alternative to takeout and sure to be a hit with your entire family.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice as directed on package, omitting the salt.

    Advertisement
  • Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.

  • Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce; stir-fry 5 min. or until chicken is done and all ingredients are heated through.

  • Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.

Nutrition Facts

546 calories; protein 35.9g; carbohydrates 51g; fat 25.7g; cholesterol 58.5mg; sodium 524.4mg. Full Nutrition
Advertisement

Reviews (13)

Most helpful positive review

Rating: 4 stars
07/20/2019
just doubled the recipe for a family of 6 and made double the sauce for a creamier dish. we loved it so creamy and fulfilling! Read More

Most helpful critical review

Rating: 1 stars
05/28/2019
Bleh...very bland sauce. Tried improving by doubling the Sriracha but the coconut milk is too strong. Read More
20 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/23/2019
didn't have coconut milk so I just used regular milk Read More
Rating: 5 stars
07/28/2017
Tasty as can be. Read More
Rating: 5 stars
07/12/2020
Made this with my wife. We used medium-high heat for the stir-frying portion. Did 2 and a half times batch (10 servings). Because of sriracha shortage substituted Sambal Oelek. We also needed about 25% less rice than the recipe called for. Read More
Advertisement
Rating: 4 stars
07/02/2016
The flavor combination hinted at this recipe was an excellent base our dinner. Read More
Rating: 5 stars
06/30/2018
This is delicious with just the right amount of spicy heat. I stir fried some fresh vegetables to slightly under done. I added them instead of the frozen ones after the chicken had browned. This is definitely something we will make again! Read More
Rating: 4 stars
03/01/2019
I made a few changes so can't give it five stars. Used a mixture of fresh veggies instead of frozen. Didn't have srirachia sauce so used Frank's hot sauce. Used some coconut oil instead of oil spray. Sautéed chicken for five minutes then added veggies. After five minutes added some of the sauce and cooked for about another five minutes. The sauce is excellent! My husband was ready to drink it as is. Will make again for sure. Thanks. Read More
Advertisement
Rating: 5 stars
09/30/2018
This is delicious! I put some random ingredients I had into the recipe finder and this was one of the choices it came up with. It sort of reminds me of kung pao chicken. I used fresh veggies because that's what I had and I didn't feel like rice so I served it over egg noodles. Definitely will make again. Read More
Rating: 4 stars
07/20/2019
just doubled the recipe for a family of 6 and made double the sauce for a creamier dish. we loved it so creamy and fulfilling! Read More
Rating: 5 stars
04/28/2020
I doubled the recipe and we all really liked it. I think that the next time I make it I'll probably cut down on the peanut butter just a little. It was a little rich for us but very good. Read More
Rating: 1 stars
05/28/2019
Bleh...very bland sauce. Tried improving by doubling the Sriracha but the coconut milk is too strong. Read More