Combine the coconut milk, soy sauce, peanut butter, and lime juice in a bowl. Stir to mix well.
In a small bowl add sliced chicken breast, pour 1/4 cup of the sauce on top and toss to coat, reserve the rest of the sauce for cooking. Set aside in the refrigerator to marinate at least 30 minutes up to overnight.
In a skillet or wok, heat 1 tablespoon of oil. Add marinaded chicken and stir-fry to cook until no longer pink. Remove from pan and keep warm.
Add another tablespoon of oil to pan add the carrots, celery to pan, stir-fry for 2 minutes.
Add the onions and peppers and stir-fry one to two minutes.
Add the snow peas and stir-fry another minute.
Add the chicken back to the pan with the rest of the sauce you reserved.
Stir and cook until heated through.
Serve over rice, noodles or in a bowl for a lower carb option.
If you can’t eat peanut butter you can use any nut butter you like. This recipe is also good with pork or beef.