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    Chicken with Peanut Curry Sauce View Edit

    Servings: Not specified

    Directions

    Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes. While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice. Coconut Rice: In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve. Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.

    Ingredients
    • 2 tablespoons canola oil
    • 1 1/2 pounds chicken breast, cut in 1-inch pieces
    • Salt and pepper
    • 8 ounces frozen cut green beans, thawed (recommended: C&W)
    • 8 ounces frozen pepper strips, thawed (recommended: C&W)
    • For sauce:
    • 1 1/2 cups light coconut milk
    • 1/2 cup low sodium chicken broth,
    • 1 tablespoon red curry paste
    • 1/3 cup chunky peanut butter
    • 2 tablespoons brown sugar
    • 2 tablespoons lime juice, plus wedges for garnishing
    • Coconut Rice, recipe follows
    • Cilantro sprigs for garnishing
    • Coconut Rice:
    • 3/4 cup light coconut milk (recommended: A Taste of Thai)
    • 1 cup low-sodium chicken broth
    • 1/2 lime, juiced
    • 2 cups instant rice
    • 1/4 cup shredded sweetened coconut, toasted

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings

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