Freezer-Friendly Recipe — Freezer-Friendly Thai Chicken

Whip up a batch of this chicken to have for dinner tonight in just 30 minutes! Or pop it in the freezer for a ready-to-go meal down the road. Your future self will thank you. Serve over rice, in tortillas, or over salads. Garnish with chopped peanuts, if desired.

Ingredients

• ½ cup unsweetened light coconut milk
• ¼ cup reduced-sodium soy sauce
• ¼ cup creamy peanut butter
• 5 teaspoons sriracha sauce
• 1 tablespoon lime juice
• 4 ½ cups cubed cooked chicken breast
• 2 cups thinly sliced red bell pepper
• 1 cup thinly bias-sliced carrots
• 1 cup fresh snow pea pods
• 5 ⅓ tablespoons sesame oil

Cooking Directions

1. Whisk together coconut milk, soy sauce, peanut butter, sriracha, and lime juice in a large bowl. Add chicken, red bell pepper, carrots, and snow peas; toss to coat.
2. Heat sesame oil in a large skillet or wok over medium-low heat. Add chicken mixture; cook, stirring, until heated through, about 10 minutes.

Nutrition Facts

• calories378.3
• carbohydrateContent8.6 g
• cholesterolContent80.9 mg
• fatContent22.6 g
• fiberContent2.3 g
• proteinContent34.7 g
• saturatedFatContent4.8 g
• sodiumContent676.5 mg
• sugarContent3.8 g