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.

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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.

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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

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

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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.

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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!)

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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!

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Chicken Stir-Fry with Peanut Sauce

Recipe from Cooking Light, November 2014 issue

(Instructions lightly modified)

Ingredients
    • 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

Preparation

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.

Rating:

7.4/10

Would I Make It Again?

Probably.

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.

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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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