Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

Use this flavorful Thai-inspired chicken as a filling for wraps or a topper for flatbread.

Juliana Hale
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

15 mins
5 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl whisk together coconut milk, soy sauce, peanut butter, lime juice, and Sriracha sauce. Add chicken, sweet pepper, carrot, and snow peas; toss to coat.

  • Divide mixture into four single-serving portions. Spoon each portion into a freezer bag; seal and freeze for up to 4 months.

  • To serve, thaw desired number of portions at room temperature for 20 minutes.

  • For each portion, in a medium skillet heat 1 teaspoon of the sesame oil over medium-low heat. Add chicken mixture; cook and stir about 5 minutes or until heated through. Serve spooned over 2 cups mixed greens, wrapped in an 8-inch tortilla, or baked on top of a flatbread. If desired, serve with lime wedges.

Nutrition Facts

282 calories; fat 13g; cholesterol 72mg; saturated fat 3g; carbohydrates 11g; mono fat 5g; poly fat 4g; insoluble fiber 3g; sugars 5g; protein 31g; vitamin a 4606.5IU; vitamin c 51.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 13.5mg; vitamin b6 0.7mg; folate 108mcg; vitamin b12 0.3mcg; sodium 431mg; potassium 641mg; calcium 69mg; iron 2mg.