Description
A delicious and creamy peanut butter chicken stir fry with vegetables, perfect over rice or quinoa.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 3 cloves fresh garlic, minced
- 1/2 cup creamy or crunchy peanut butter
- 1 cup full-fat coconut milk
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- Juice of 1 lime
- 2 cups mixed vegetables (bell peppers, broccoli, etc.)
Instructions
- Heat oil in a large skillet over medium heat.
- Add chicken cubes and cook until golden brown for about 5-7 minutes.
- In a bowl, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, and garlic until smooth.
- Add the sauce to the skillet with browned chicken and mixed vegetables; stir well to coat.
- Simmer on low for 10-15 minutes until veggies are tender and flavors meld.
- Serve hot over jasmine rice or quinoa.
Notes
- This dish is versatile; feel free to use any vegetables you have on hand.
- Adjust the thickness of the sauce by adding more or less coconut milk as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg