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
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.
Add the remaining veggies to the skillet and stir fry for 5 minutes more. Combine veggies and chicken and warm through.
Heat all the ingredients for the sauce together in a small pot over low heat, stirring the sauce until all the ingredients are combined.
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/