Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chicken lightly with salt and pepper. In a wok or large skillet, heat oil over medium-high heat. Add chicken; cook about 6 minutes or until no longer pink, turning to brown evenly. Transfer chicken to a plate, tent with foil to keep warm.
Add stir-fry vegetables and peas to skillet. Cook and stir for 2 to 3 minutes or until heated through.
In a medium, bowl whisk together coconut milk, peanut butter, ginger, crushed red pepper and 1/2 teaspoon salt. Add coconut milk mixture and chicken to the vegetables in wok. Cook and stir until just heated through. Serve immediately over rice or noodles. If desired, serve with a slotted spoon.