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Freezer-Friendly Thai Chicken

Betty Soup

"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."
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30 m servings 378 cals
Original recipe yields 6 servings (6 cups)

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  • Prep

  • Cook

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  1. 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.
  2. 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

Per Serving: 378 calories; 22.6 g fat; 8.6 g carbohydrates; 34.7 g protein; 81 mg cholesterol; 676 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...