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Coconut Peanut Chicken Vegetable Stir Fry

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Coconut Peanut Chicken Vegetable Stir Fry

Doesn't the name of this stir fry just make your mouth water!  Coconut Peanut Chicken, you can stop right there.  So easy to make with our award winning rich and flavorful Cambodian Coconut Peanut Sauce.  Just simply stir fry chicken, broccoli and green beans in our coconut peanut sauce and toss with fresh green onion, cilantro, chili and crushed peanuts.  Voila.  Done and delicious.

If you want your chicken to be melt in your mouth and velvety, like the chicken you get when you go out for Chinese just simply thinly slice your chicken and sprinkle with baking soda.  Let sit for 20 minutes and rinse well then pat dry.  

Coconut Peanut Chicken Vegetable Stir Fry - Serves 2


12 ounces chicken breast sliced thin 
1 Tbs Baking Soda (to tenderize chicken)
1 Tbs Sesame Oil
1/2 Tbs Vegetable Oil
1/3 Cup Wozz! Cambodian Coconut Peanut Sauce
1 Cup Chicken Stock
1/2 Head of Broccoli florets
6 ounces of Green Beans cut in half (half a bag of prewashed trimmed fresh green beans)
3 Spring Onions with stems cut into 1 inch pieces
3 Tbs Fresh Chopped Cilantro
1/2 Fresh Red Chili Sliced thin at an angle
Crushed Peanuts to garnish
Lime Wedges for garnish


Tenderize chicken - Thinly slice chicken breast and add to a bowl, sprinkle with 1 Tbs baking soda and mix in with your fingers.  Let sit for 15- 20 minutes, then rinse well and pat dry.  (Don't let it sit longer because it will become too tender)

Season chicken with a sprinkle of salt. 

In a skillet on medium high heat, add vegetable oil and sesame oil, once oil is hot, add chicken and cook for a couple minutes until chicken turns from pink to white.

Add green beans and broccoli florets, add 1 cup of chicken stock and cook for a couple minutes. 

Stir in Cambodian Coconut Peanut Sauce, green onions, cilantro and sliced red chili, cook just until hot. 

Serve with crushed peanuts and lime wedge as garnish.  Serve over rice if desired.


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