Easy to make. Stir Fry, Sauce, Garnish.
- Start the rice. 1 and a half cups white rice and 2 cups water. Bring to boil. Reduce heat to low and cover. Let cook for 10 minutes. Remove from heat and let sit for 10 minutes. Then the rice is ready. Set aside.
- In a pan, heat up Sesame oil (olive oil will also do). Once the oil is heated up, add minced Garlic and onion to give the oil flavor.
- Once the onions are brown, add the chicken and veggies. Cook until the chicken is cooked thoroughly and the veggies are tender.
- Adde the peanut butter to the stir fry. Then add coconut milk until the sauce is the consistency you want it. Add more peanut butter and coconut milk as needed until it is where it needs to be. (Thick consistency) Add teriyaki Sauce until it tastes exactly how you want it to taste.
- Serve stir fry over rice. Garnish with Sesame seeds, Cilantro leaves, Peanuts and a lime wedge. And never forget the Sriracha!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 556 | ||
Calories from Fat: 160 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 18.3mg | 6 % | |
Sodium 170.5mg | 6 % | |
Potassium 931.1mg | 25 % | |
Total Carbohydrate 83.4g | 25 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 74.6g | ||
Protein 17.1g | 24 % | |
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. |
Calories per serving: 556
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