Freezer-Friendly Thai Chicken
Ingredients30 m servings 378 cals
- 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.
- Cook's Note:
- To freeze chicken: After Step 1, divide mixture evenly between two 1-gallon resealable plastic freezer bags. Freeze up to 4 months. To serve, thaw 1 or both bags at room temperature, 20 to 30 minutes. Continue with Step 2. If only heating 1 batch, use 4 teaspoons sesame oil.
Per Serving: 378 calories; 22.6 g fat; 8.6 g carbohydrates; 34.7 g protein; 81 mg cholesterol; 676 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe was just ok...I didn't have siracha sauce so I used some red pepper to give it some heat. I thought it was lacking something so I added some fresh garlic and ginger and it definitely...
I felt like the sauce on this dish was lacking something sweet. The only change I made from the as written recipe was cutting down the amount of siracha, so my kids would eat it. I will try this...
This was delicious. I cut down the Sriracha in the sauce for my mother in law’s sensitive palate and my husband and I added more to the sauce on our own plates. We love peanut sauces, so I doubl...