Source: Better Homes and Gardens


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; 13 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 72 mg cholesterol; 431 mg sodium. 641 mg potassium; 11 g carbohydrates; 3 g fiber; 5 g sugar; 31 g protein; 0 g trans fatty acid; 4606 IU vitamin a; 52 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 108 mcg folate; 0 mcg vitamin b12; 69 mg calcium; 2 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5.0 stars
Really, really easy & tasty--will put this in the permanent rotation! I didn't think the sauce was all that good before cooking it in the sesame oil, then the flavor really got extra-good. Left out the snow peas because I don't like them, used the full 3 tsp Sriracha sauce (even then it wasn't spicy), and served on tortillas that I charred on the stove burner 1st. I seasoned the chicken liberally with some salt/pepper/seasoning blend while cooking (Lindberg/Snyder?) but sprinkling w/seasoned salt would work, too.
Rating: 2.0 stars
Did not care for this. Bland bland bland. Needs ginger, garlic, rice vinegar.