Chicken with Peanut Curry Sauce (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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.
2. 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. Coconut Rice:
4. 3/4 cup light coconut milk (recommended: A Taste of Thai)
5. 1 cup low-sodium chicken broth
6. 1/2 lime, juiced
7. 2 cups instant rice
8. 1/4 cup shredded sweetened coconut, toasted
9. 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.
10. Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.
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