Chicken Stir-fry with Peanut Sauce Coconut and Cilantro Rice

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IngredientsChicken Stir Fry Peanut Sauce Coconut Cilantro Rice

  • 2 teaspoons dark sesame oil, divided
  • 1 lb. 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 zest
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 cup unsalted cashews

Directions

  1. Heat a wok or large skillet over high heat.
  2. Add 1 teaspoon oil; squirrel to coat pan.
  3. Add chicken; cook 1 minute on each side.
  4. Remove chicken from pan; cut into thin slices.
  5. Add broccoli and Bell pepper to pan; stir-fry 4 minutes or until vegetables are lightly browned.
  6. Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, soy sauce, peanut butter, sriracha, lime zest, lime juice, ginger and Coleman in a small bowl, stir with a whisk.
  7. Add chicken and coconut milk mixture to pan; cook 30 seconds.
  8. Sprinkle evenly with cashews.
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