Coconut Peanut Chicken Satay Stir-Fry
 
Prep time
Cook time
Total time
 
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Ingredients
  • Stir-Fry
  • 1½-1¾ pounds boneless, skinless chicken breast , sliced on an angle into bite-size pieces
  • 3 cloves garlic, crushed
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, seeded, quartered and sliced
  • 1 cup store-bought shredded carrots or 2 medium carrots, cut into matchsticks
  • 1 cup sugar snap peas (a couple of handfuls)
  • 4 cups cooked rice
  • Sauce
  • 6 rounded tablespoons chunky peanut butter
  • ½ can of coconut milk (13.66 ounce)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 clove garlic, crushed
  • ½ teaspoon crushed red pepper flakes
  • Garnish
  • chopped peanuts
Directions
  1. Heat a large nonstick skillet over high heat. Add the chicken, garlic and onion and stir fry for 3 -5 minutes. Remove to a plate.
  2. Add the remaining veggies to the skillet and stir fry for 5 minutes more. Combine veggies and chicken and warm through.
  3. Heat all the ingredients for the sauce together in a small pot over low heat, stirring the sauce until all the ingredients are combined.
  4. Place rice on a large platter, layer stir-fry over rice and pour the sauce evenly over the chicken and vegetables. Sprinkle the platter with the chopped peanuts to garnish.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/coconut-peanut-chicken-satay-stir-fry/