Chicken Stir-Fry with Peanut Sauce and Coconut Rice

Tonight I simply have a quick ‘n’ easy post to share a quick ‘n’ easy recipe with you.

Stir-fry is the perfect solution for busy cooks – it comes together so quickly, and very few dishes are dirtied in the process! This one right here is a real crowd-pleaser, methinks. It’s also quite a healthy recipe.

Chicken Stir-Fry with Peanut Sauce

From Cooking Light (November 2014)

First, sauté seasoned chicken breast cutlets in a hot skillet with 1 teaspoon of sesame oil, flipping halfway, until cooked through. Set aside to rest.


Next, to the same skillet, over high heat, stir fry sliced bell pepper and broccoli florets for about 4 minutes. The broccoli will turn bright green and the bell pepper will be crisp-tender.


Meanwhile, whisk together the peanut sauce for the stir fry, consisting of:

    • light coconut milk
    • soy sauce
    • peanut butter
    • sesame oil
    • Sriracha
    • lime zest and juice
    • ground ginger
    • ground cumin


Once the chicken has rested for about 5 minutes, slice it into pieces.


Add the chicken and the peanut sauce to the skillet with the bell pepper and broccoli, stir to combine, and cook for about half a minute.


Serve over rice. We made coconut rice to make it a little extra special.

Rather than stirring the cilantro into the coconut rice as Cooking Light suggests, I instead sprinkled it over my plate at the end (and was able to serve the huz a cilantro-free dinner as he prefers!)


The peanut sauce that coated the stir fry is absolutely delicious. A sprinkling of cashews over the dish prior to serving adds another layer of texture and flavor. This is a solid stir-fry recipe for a busy weeknight!


Chicken Stir-Fry with Peanut Sauce

Recipe from Cooking Light, November 2014 issue

(Instructions lightly modified)

    • 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 (or longer, depending on the chicken thickness [mine needed about 3-4 minutes per side.]) Remove chicken from pan; let rest, then 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.

3. Serve over rice, if desired.



Would I Make It Again?


What I’d Do Differently Next Time:

I wouldn’t change anything about the stir fry! I might find a different coconut rice recipe, as the recipe I used wasn’t very coconut-y. I’d love to incorporate some toasted coconut into the rice.

One thought on “Chicken Stir-Fry with Peanut Sauce and Coconut Rice

  1. Pingback: Top Dinner Entrée Recipes of 2014–Part II | Meg Goes Nom Nom

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