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Peanut Coconut Chicken Stir-Fry

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1 pound chicken breast, cut in bite-sized pieces
2 tablespoons extra-virgin olive oil
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 zucchini, thinly sliced
3 cups cooked white rice, preferably jasmine
½ cup roasted peanuts (optional)
¼ cup chopped fresh cilantro (optional)
 
In a large wok or skillet, cook the chicken in the olive oil until done, 5-7 minutes. Transfer chicken to a plate or bowl. Stir-fry the broccoli with the red pepper and zucchini until just tender, then pour in Dr. Foo's Kitchen Peanut Coconut Sauce. Simmer for about 5 minutes for flavors to meld, then serve over rice garnished with peanuts and cilantro. Serves 4-6.

 

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