- 1/2 cup unsweetened light coconut milk
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup creamy peanut butter
- 5 teaspoons sriracha sauce
- 1 tablespoon lime juice
- 4 1/2 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 1/3 tablespoons sesame oil
- 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.
05/08/2018
recipepes.com
Freezer-Friendly Thai Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
