Peanut Satay Stir Fry

Name: Peanut Satay Stir Fry
Total time: 1500 s
Cuisine: American
Ingredients: 1 can (14 oz) light coconut milk; 1/3 c peanut butter; 1/2 tsp salt; 1/4 tsp crushed red pepper; 1/2 tsp ground ginger; 1 lb skinless, boneless chicken breast (cut into 1 inch pieces); Salt; Ground black pepper; 1 tbsp vegetable oil; 2 c frozen broccoli, sweet pepper, and onion stir-fry vegetables; 1/2 c frozen peas; 4 c cooked rice

Firl Family Recipes @firl

Leverett, MA

Peanut Satay Stir Fry

Firl Family Recipes @firl

Saved

Ingredients

25 mins

1 can (14 oz)light coconut milk
1/3 cpeanut butter
1/2 tspsalt
1/4 tspcrushed red pepper
1/2 tspground ginger
1 lbskinless, boneless chicken breast (cut into 1 inch pieces)
Salt
Ground black pepper
1 tbspvegetable oil
2 cfrozen broccoli, sweet pepper, and onion stir-fry vegetables
1/2 cfrozen peas
4 ccooked rice

Saved

Steps

25 mins

1

In a medium bowl, whisk together coconut milk, peanut butter, the 1/2 tsp salt, the ginger, and crushed red pepper. Set aside.
2

Sprinkle chicken lightly with additional salt and pepper. Pour oil into a large skillet; heat over medium high heat. Add chicken. Cook and stir about 5 minutes or until no longer pink; remove from skillet.
3

Add stir-fry vegetables and peas to skillet. Cook and stir for 2-3 minutes or until heated through.
4

Add coconut milk mixture to vegetables; return chicken to skillet. Cook just until heated through, stirring occasionally. Spoon chicken mixture over hot cooked rice, using a slotted spoon if desired.