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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add stir-fry vegetables and peas to skillet. Cook and stir for 2 to 3 minutes or until heated through.

  • 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.

Smart Swap

Use frozen broccoli for the mixed vegetables.

Nutrition Facts

585 calories; 23 g total fat; 8 g saturated fat; 5 g polyunsaturated fat; 8 g monounsaturated fat; 73 mg cholesterol; 720 mg sodium. 646 mg potassium; 57 g carbohydrates; 4 g fiber; 6 g sugar; 36 g protein; 0 g trans fatty acid; 680 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 16 mg niacin equivalents; 1 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 47 mg calcium; 2 mg iron;

Reviews (1)

10 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 3.0 stars
Why can't I see the reviews others left? I would want to do that before I make it.