Chicken Satay Stir-Fry with Skinny Peanut Sauce
Ingredients
- 1⅓ cup onions, chopped
- 1⅓ cup red bell peppers, chopped
- 1⅓ cup celery, diced
- 1 cup carrots, chopped
- 1 (12 oz.) bag broccoli slaw or shredded cabbage
- 1 pound chicken breasts (boneless, skinless) cut into small bite-size pieces
- A little salt and pepper
- Cooking spray
- 1 teaspoon olive oil
- 1 (14 oz.) can unsweetened light coconut milk, see shopping tip
- ½ cup peanut butter, I like unsalted chunky peanut butter
- 2 teaspoons ginger (from a jar) or ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
Instructions
- In a large microwave safe bowl, add the onions, red bell peppers, celery and carrots. Cook for 2 minutes in the microwave. Add all the broccoli slaw. Cook for an additional 2-3 minutes until all veggies are soften.
- In the meantime, sprinkle chicken lightly with salt and pepper. Coat a large nonstick pan with cooking spray and heat 1 teaspoon oil over medium-high heat. Add chicken; cook about 6 minutes or until no longer pink, turning to brown evenly. Remove chicken from pan. Set aside.
- In a medium bowl, using a whisk or fork, whisk together the coconut milk, peanut butter, ginger, crushed red pepper, and ¼ teaspoon salt. Blend well so peanut butter mixes in well.
- In the same large nonstick pan, add cooked chicken, vegetables and coconut milk/peanut butter mixture. Cook and stir for about 2-3 minutes until hot.
- Since this dish is loaded with veggies and broccoli slaw it’s so satisfying the way it is. Serve each serving in a bowl or on a plate. Or if desired, serve over brown rice or whole grain noodles to make it even more heartier.
Nutrition
Serving: 1.5cupsCalories: 310kcalCarbohydrates: 18gProtein: 25gFat: 16gSaturated Fat: 6gCholesterol: 37mgSodium: 182mgFiber: 6gSugar: 6gPlus Points: 8