Freezer-Friendly Thai Chicken recipe

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Ingredients

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 calories
carbohydrate: 8.6 g
cholesterol: 80.9 mg
fat: 22.6 g
fiber: 2.3 g
protein: 34.7 g
saturatedFat: 4.8 g
servingSize: -
sodium: 676.5 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Heat sesame oil in a large skillet or wok over medium-low heat. Add chicken mixture, cook, stirring, until heated through, about 10 minutes.

Recipe Yield

6 cups

Recipe Note

Whip up a batch of this chicken to have for dinner tonight in just 30 minutes! Or pop it in the freezer for a ready-to-go meal down the road. Your future self will thank you. Serve over rice, in tortillas, or over salads. Garnish with chopped peanuts, if desired.

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