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CHICKEN STIR-FRY WITH PEANUT SAUCE

Course Main dishes, Poultry
Cuisine Asian
Servings 4 abut 1 cup

Ingredients

  • 2 tsp sesame oil dark
  • 1 lb chicken cutlets trimmed
  • 2 cup broccoli, florets
  • 1 large red bell peppers sliced
  • 1/4 cup coconut milk light
  • 2 tbs soy sauce lower sodium
  • 2 tbs peanut butter creamy
  • 1 tbs sriracha
  • 2 tsp lime zest grated
  • 1 tbs lime juice
  • 1/4 tsp ginger ground
  • 1/4 tsp cumin ground
  • 1/4 cup cashews unsalted

Instructions

  • Heat a wok or large skillet over hight heat. Add 1 tsp oil; swirl to coat. Add chicken; cook 1 minute on each side. Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry 4 minutes or unitl vegetables are lighty browned.
  • Reduce heat to medium high. Combine remaining 1 tsp oil, coconut milk, and next 7 ingredients ( through cumin ) in a small bowl, stirring with a whisk. Add chicken and coconut mixture to pan; cook 30 seconds. Sprinkle with cashews.

Notes

You can use Hot Sauce in place of Sriracha