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.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

378 calories; protein 34.7g 69% DV; carbohydrates 8.6g 3% DV; fat 22.6g 35% DV; cholesterol 80.9mg 27% DV; sodium 676.5mg 27% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2019
Lovely would definitely make this again Read More

Most helpful critical review

Rating: 3 stars
04/11/2018
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 helped. I also stirred in some bamboo shoots to give it a little crunch. Read More
(1)
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/20/2018
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 again but will increase the amount of coconut milk and peanut butter. Read More
(1)
Rating: 3 stars
04/11/2018
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 helped. I also stirred in some bamboo shoots to give it a little crunch. Read More
(1)
Rating: 2 stars
01/10/2019
Spicy but lacking complexity of flavor. Read More
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Rating: 3 stars
05/14/2020
Too much peanut butter. It was over powering. But the kids devoured it. I doubled the sauce as recommended. Will cut back on pb next go round Read More
Rating: 4 stars
05/20/2018
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 doubled the sauce for this recipe. The vegetable mixture was the perfect combination. I served this with jasmine rice. Read More
Rating: 5 stars
03/19/2018
My family loved it!!!! I made it a bit more saucy by adding more of all the sauce ingredients. It s very simple to make as well! Read More
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Rating: 5 stars
12/25/2019
Lovely would definitely make this again Read More
Rating: 3 stars
11/23/2020
This was okay, but not something I’d want to make very often. It was pretty salty and the peanut butter was kind of overwhelming for me. That being said, it may be exactly what someone else is looking for. It just wasn’t my cup of tea. Read More
Rating: 4 stars
06/14/2019
It was too spicy and not sweet enough the first time. So now I am using MORE coconut milk and less sriracha and soy sauce. Read More
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