Chicken Stir-Fry with Peanut Sauce
Save time, money, and calories by making this simple stir-fry in the comfort of your own kitchen. Want more for later? Try doubling the batch of peanut sauce and using it as a dip for grilled chicken kebabs tomorrow night!
Ingredients
- 2 teaspoons dark sesame oil, divided
- 1 pound chicken cutlets, trimmed
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1/4 cup light coconut milk
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon Sriracha
- 2 teaspoons grated lime rind
- 1 tablespoon lime juice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 cup unsalted cashews
Preparation
1. Heat a wok or large skillet over high heat. Add 1 teaspoon 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 until vegetables are lightly browned.
2. Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, and next 7 ingredients (through cumin) in a small bowl, stirring with a whisk. Add chicken and coconut milk mixture to pan; cook 30 seconds. Sprinkle evenly with cashews.
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