I love peanut sauce! This recipe is great because it has a yummy curry flavor underneath the stronger peanut flavor. The fresh cilantro really tops the whole thing off perfectly.
Chicken in Peanut Sauce
submitted by Brittany
1 Tb canola oil
1 lb skinless, boneless chicken breast halves, cut into bite-sized strips
2 tsp curry powder
1 fresh jalapeno pepper, seeded and finely chopped
3 c frozen cut green beans
1 14 oz can lite coconut milk, divided
3/4 c peanut butter
2 Tb soy sauce
1/4 c snipped fresh cilantro
3 c hot cooked jasmine rice or Thai noodles
1. In a large skillet heat oil over med-high heat. In a med bowl toss chicken with curry powder and jalapeno. Add to skillet; cook and stir for 2 minutes. Carefully add beans and 3/4 c coconut milk. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2. In a medium bowl stir together 1 c coconut milk (remaining amount), peanut butter, and soy sauce. Add to skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink, stirring occasionally. Stir in 2 Tb of the cilantro. Serve chicken mixture over rice or noodles and sprinkle with remaining cilantro. Makes 6 servings.
**Make sure you use LITE coconut milk – otherwise it’s a little to oily. (I like Thai Kitchen brand)