Serve with 1½ cups veggies and ½ cup cooked rice or rice noodles.
1 can (14 oz/398 ml) coconut milk
1⁄2 cup natural peanut butter
1 tbsp soy sauce
1⁄2 lime, juiced
2 tbsp oil
1 lb (450 g) boneless, skinless chicken, cut into bite-sized pieces
2 cups each broccoli, bell peppers, and celery
Chopped peanuts, optional
- In a bowl, whisk seasoning with coconut milk, peanut butter, soy sauce, and lime juice. Set aside.
- Preheat wok over medium high, then swirl in oil. Add chicken; stir-fry for 5 min. Remove from wok and set aside.
- Add broccoli, peppers, and celery to wok; stir-fry for 5 min or until tender-crisp. Return chicken to wok and pour in reserved sauce. Simmer for 1–2 min. Sprinkle with chopped peanuts, if desired.