Name: Freezer-Friendly Thai Chicken recipe
Ingredients: ½ cup unsweetened light coconut milk;¼ cup reduced-sodium soy sauce;¼ cup creamy peanut butter;5 teaspoons sriracha sauce;1 tablespoon lime juice;4 ½ cups cubed cooked chicken breast;2 cups thinly sliced red bell pepper;1 cup thinly bias-sliced carrots;1 cup fresh snow pea pods;5 ⅓ tablespoons sesame oil

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Ingredients

½ cup unsweetened light coconut milk ¼ cup reduced-sodium soy sauce ¼ cup creamy peanut butter 5 teaspoons sriracha sauce 1 tablespoon lime juice 4 ½ cups cubed cooked chicken breast 2 cups thinly sliced red bell pepper 1 cup thinly bias-sliced carrots 1 cup fresh snow pea pods 5 ⅓ tablespoons sesame oil

Nutrition Info

378.3 calories carbohydrate: 8.6 g cholesterol: 80.9 mg fat: 22.6 g fiber: 2.3 g protein: 34.7 g saturatedFat: 4.8 g servingSize: - sodium: 676.5 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

Whisk together coconut milk, soy sauce, peanut butter, sriracha, and lime juice in a large bowl. Add chicken, red bell pepper, carrots, and snow peas, toss to coat.
Heat sesame oil in a large skillet or wok over medium-low heat. Add chicken mixture, cook, stirring, until heated through, about 10 minutes.

Recipe Yield

6 cups

Recipe Note

Whip up a batch of this chicken to have for dinner tonight in just 30 minutes! Or pop it in the freezer for a ready-to-go meal down the road. Your future self will thank you. Serve over rice, in tortillas, or over salads. Garnish with chopped peanuts, if desired.

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