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

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!

Recipe by Cooking Light November 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

283 calories; fat 14.2g; saturated fat 3.3g; mono fat 6.1g; poly fat 3.3g; protein 29g; carbohydrates 10g; fiber 3g; cholesterol 73mg; iron 2mg; sodium 526mg; calcium 35mg.