Freezer-Friendly Thai Chicken recipe
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- ½ cup unsweetened light coconut milk ¼ cup reduced-sodium soy sauce ¼ cup creamy peanut butter 5 teaspoons sriracha sauce 1 tablespoon lime juice 4 ½ cups cubed cooked chicken breast 2 cups thinly sliced red bell pepper 1 cup thinly bias-sliced carrots 1 cup fresh snow pea pods 5 ⅓ tablespoons sesame oil
Nutrition Info
- 378.3 caloriescarbohydrate: 8.6 gcholesterol: 80.9 mgfat: 22.6 gfiber: 2.3 gprotein: 34.7 gsaturatedFat: 4.8 gservingSize: -sodium: 676.5 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Freezer-Friendly Thai Chicken
Directions
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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.