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Name: Chicken Stir-fry with Peanut Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 teaspoons Dark sesame oil; 1 pound chicken cutlets; 2 cups Broccoli Florets; 1 large Red bell pepper Sliced; 1/4 cup light coconut milk; 2 tablespoons Soy sauce; 2 tablespoons Creamy peanut butter; 1 tablespoon Sriracha; 2 teaspoons Lime zest; 1 tablespoon Lime Juice; 1/4 teaspoon Ground ginger; 1/4 teaspoon Ground cumin; 1/4 cup Unsalted cashews

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INGREDIENTS

2 teaspoons Dark sesame oil
1 pound chicken cutlets
2 cups Broccoli Florets
1 large Red bell pepper ; Sliced
1/4 cup light coconut milk
2 tablespoons Soy sauce
2 tablespoons Creamy peanut butter
1 tablespoon Sriracha
2 teaspoons Lime zest
1 tablespoon Lime Juice
1/4 teaspoon Ground ginger
1/4 teaspoon Ground cumin
1/4 cup Unsalted cashews

Servings

INSTRUCTIONS

Heat a large skillet over medium-high heat

Add 1 t sesame oil and swirl to coat

Add chicken and cook 2 minutes on each side

Remove chicken from pan and cut into thin slices

Add broccoli and red pepper to pan and stir-fry 5 minutes o or until veggies are lightly browned

Reduce heat to medium

In a small bowl, combine remaining 1 t sesame oil , and coconut milk through cumin, stirring with a whisk

Add chicken and coconut mixture to pan and cook for 1 minute

Sprinkle with cashews

NOTES

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Nutrition

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Serving Size: 1 Serving (433g)
Recipe Makes: 4 Servings

Calories: 468
Calories from Fat: 276 (59%)

Amt Per Serving		% DV

	Total Fat 30.7g	41 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 6.5g
Cholesterol 85mg		26 %
Sodium 131.2mg		5 %
Potassium 1419.8mg		37 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 15.1g
Protein 31.3g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 468

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