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Skillet Peanut Chicken Stir-fry Recipe


  • 3-4 medium zucchini
  • 1 14 oz. can unsweetened light coconut milk (found in the Asian section of the supermarket) (or 1 cup almond or coconut milk (in the carton)
  • ⅓ cup peanut butter
  • 2 tsp soy sauce, low sodium
  • ½ tsp ground ginger
  • ¼ tsp crushed red pepper (more to taste)
  • sriracha to taste
  • 1 lb. skinless, boneless chicken breasts, cut into bite size pieces (approx. 1 inch)
  • salt and pepper to taste
  • 2 tsp canola oil, or vegetable oil
  • 2 cups frozen stir-fry vegetables
  • ½ cup frozen peas

Skillet Peanut Chicken Stir-fry Recipe

  1. Wash zucchini, Use a spiralizer or julienne peeler to make zucchini noodles. Set aside. 
  2. In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, red pepper flakes and sriracha (to taste). Set aside.
  3. Season chicken with salt and pepper to taste. Heat a large skillet over medium high heat, add chicken and cook, stirring occasionally, until lightly browned (about 6 min.) . Remove chicken from skillet.
  4. Add stir-fry vegetable and peas to hot skillet, cook until thoroughly heated (approx 2-3 min.).
  5. Add sauce to skillet and return chicken. Combine all ingredients to thoroughly coat with sauce.Serve over zucchini noodles.
Skillet Peanut Chicken Stir-fry Recipe Skillet Peanut Chicken Stir-fry Recipe Reviewed by kuji hara on 12:22 AM Rating: 5

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