Peanut Chicken and Vegetables |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Chicken and noodles with a Thai influence. Ingredients:
1 (14 ounce) can light coconut milk |
3/4 cup peanut butter |
2 tablespoons rice vinegar |
1/2 teaspoon red pepper flakes |
1 1/4 teaspoons salt |
2 tablespoons vegetable oil |
1/4 teaspoon black pepper |
24 ounces boneless skinless chicken breast halves |
1 lb cappellini noodles |
2 (1 lb) packages coleslaw mix |
1 bunch scallion, sliced |
2 tablespoons dry roasted peanuts, chopped |
Directions:
1. In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt. Set aside.
2. In large skillet, heat oil over medium-high heat. Season both sides of chicken with remaining 3/4 tsp salt and pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over and cook until internal temp is 160 F (4-5 minutes). Transfer to plate and keep warm.
3. Cook cappellini in large pot of lightly salted boiling water until al dente. Drain.
4. Place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and 2 tbsp water. Cook stirring frequently, for 2 minutes. Add second bag of coleslaw mix and cook an additional 2 minutes.
5. Slice chicken into thin strips. Stir half of the chicken and all of the peanut sauce into skillet. Cook 2 minutes, transfer to bowl.
6. Add cappellini to chicken mixture. Toss to mix well. Top with remaining sliced chicken and chopped peanuts.
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