Chicken Stir-Fry with Peanut Sauce

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Chicken Stir-Fry with Peanut SauceRecipe
Photo: Randy Mayor; Styling: Claire Spollen


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!

Serves 4 (serving size: about 1 cup)


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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


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.

Created date

September 2014

Nutritional Information

Calories 283
Fat 14.2 g
Satfat 3.3 g
Monofat 6.1 g
Polyfat 3.3 g
Protein 29 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 73 mg
Iron 2 mg
Sodium 526 mg
Calcium 35 mg