Spicy peanut chicken and vegetables from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 76) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crandall57 on April 14, 2023

    Took a bit of effort to prepare, but worth it. Great flavor. I roasted the vegetables for 20 minutes at 425 degrees and they were just right. I also doubled the sauce, as recommended by another note and was glad I followed that suggestion. I used chicken thighs instead of breasts.

  • julesamomof2 on December 09, 2021

    Very flavorful and easy weeknight dinner. The only change I made was using more coconut milk than called for, in order to have a pourable sauce. The veggies were pretty well done by the end, but that was fine by us as that's the way we like them anyway. Will repeat.

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