Freezer-Friendly Thai Chicken
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.
Ingredients
Directions
-
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.
Advertisement -
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.