Chicken with Peanut Curry Sauce
chicken breast, beans, milk, broth, peanut butter, lime juice, canola oil, brown sugar, curry, cilantro
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) 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
Directions for Chicken with Peanut Curry Sauce Recipe
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. 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 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.
Read the full directions on Food Network
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