Viral Dish! Freezer-Friendly Thai Chicken :: So Tasty

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Freezer-Friendly Thai Chicken

"Whip up a batch of this fowl to have for dinner this night in only half-hour! Or pop it in the freezer for a equipped-to-move meal down the street. Your destiny self will thank you. Serve over rice, in tortillas, or over salads. Garnish with chopped peanuts, if desired."

Ingredients :

• half of cup unsweetened mild coconut milk
• 1/four cup decreased-sodium soy sauce
• 1/4 cup creamy peanut butter
• five teaspoons sriracha sauce
• 1 tablespoon lime juice
• four 1/2 cups cubed cooked fowl breast
• 2 cups thinly sliced crimson bell pepper
• 1 cup thinly bias-sliced carrots
• 1 cup sparkling snow pea pods
• 5 1/3 tablespoons sesame oil

Instructions :

Prep : 20M	Cook : 6M	Ready in : 30M

• Whisk together coconut milk, soy sauce, peanut butter, sriracha, and lime juice in a big bowl. Add chook, purple bell pepper, carrots, and snow peas; toss to coat.
• Heat sesame oil in a huge skillet or wok over medium-low warmness. Add bird combination; prepare dinner, stirring, until heated through, approximately 10 mins.

Notes :

• To freeze fowl: After Step 1, divide combination frivolously between two 1-gallon resealable plastic freezer luggage. Freeze up to four months. To serve, thaw 1 or both luggage at room temperature, 20 to 30 minutes. Continue with Step 2. If handiest heating 1 batch, use 4 teaspoons sesame oil.

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