Peanut Satay Stir-Fry

With its windfall of vegetables in a quick, creamy sauce, this easy chicken recipe deserves a top spot on your list of 30-minute meals.

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2.5 by 8 people

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  • Makes: 4 servings
  • Serving Size: 1 cup stir fry
  • Makes: 4 cups
  • Start to Finish: 25 mins

Peanut Satay Stir-Fry

Directions

  1. Sprinkle chicken lightly with salt and pepper. In a wok or large skillet heat oil over medium-high heat. Add chicken; cook about 6 minutes or until no longer pink, turning to brown evenly. Remove chicken from wok; Keep warm.
  2. Add stir-fry vegetables and peas to skillet. Cook and stir for 2 to 3 minutes or until heated through.
  3. Meanwhile, in a medium bowl whisk together coconut milk, peanut butter, ginger, crushed red pepper, and the 1/2 teaspoon salt. Add coconut milk mixture and chicken to the vegetables in wok. Cook and stir until just heated through. Serve immediately over rice or noodles. If desired, serve with a slotted spoon.

From the Test Kitchen

Smart Swap

Use frozen broccoli for the mixed vegetables.

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Nutrition Facts (Peanut Satay Stir-Fry)

  • Per serving:
  • 585 kcal ,
  • 23 g fat
  • (8 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 73 mg chol. ,
  • 720 mg sodium ,
  • 57 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 36 g pro.
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8 Ratings

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