INGREDIENTS
4
chicken breasts (boneless skinless)
1/2 can
coconut milk (7 ounces)
1/3 cup
creamy peanut butter
2 tbsp
soy sauce (low-sodium)
2 tbsp
honey
1 tbsp
rice wine vinegar
1 tbsp
lime juice
1/2 tsp
sesame oil
1 tbsp
minced ginger
1 tbsp
minced garlic
1 tbsp
canola oil
1 lb
baby carrots
1 lb
broccoli florets
cilantro (for garnish)