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!
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
How to Make It
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.
Read the reviews that it might be bland as is so added garlic and onion before frying the chicken. This was the only change I made and the result was delicious! Spice came out more the next day - double delicious!!
Winner winner chicken dinner!
I upped the siracha, and added a jalapeno, cut the chicken into cubes and cooked it longer, didn't have broccoli, so did extra mini peppers - all the colors, and hubby said the lime was too much so i'd skip the zest next time!
Really come together quickly, and was delicious with a nice kick! (maybe just 1/2 a jalapeno next time!)
Great option for a quick week day meal!
quick and easy, but surprisingly flavorful with so few ingredients/spices. My whole family loved it - even the kids. Sriracha added a little kick, but not too much heat. Loved the coconut milk in the rice! Will definitely do again!
Very good, easy meal with a kick. Made as is, kind of, I have an allergy to cashews so used peanuts instead. Doubled the sauce, although I think it would be just fine without the double, just a preference on our part. Will definitely make again.
The ingredients led me to believe this would have some depth but it tasted flat, nearly bland which is surprising considering the Sriracha. I doubled the veggies so I doubled the sauce and the amount of sauce was right. But after dinner I looked at the recipe again to see if I missed an ingredient. But I did not; I even lightly salted the chicken as recommended by another reviewer. Perhaps it was the lack of garlic or onion or fresh ginger. It was edible but won't be making this again.
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