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Chicken in Peanut Sauce

    1 tablespoon cooking oil
    1 pound skinless, boneless chicken breast halves, cut into
      bite-size strips
    2 teaspoons curry powder
    1 fresh jalapeno pepper, seeded and finely chopped
    1 pound fresh green beans, trimmed and cut into 2-inch pieces
      or 3 cups frozen cut green beans
    1 cup purchased light coconut milk
    3/4 cup chunky peanut butter
    2 tablespoons soy sauce
    1/4 cup snipped fresh cilantro
    3 cups hot cooked cellophane noodles or rice

  In a large skillet heat oil over medium-high heat. In a medium
 Bowl toss chicken with curry powder and jalapeno. Add to skillet;
 Cook and stir for 2 minutes. Carefully add beans and 3/4 cup water.
 Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

  In a medium bowl stir together coconut milk, peanut butter, and
 soy sauce. Add to the skillet. Return to boiling; reduce heat.
 Simmer, uncovered, for 5 minutes more or until chicken is no
 longer pink and beans are tender, stirring occasionally. Stir in
 2 tablespoons of the cilantro. Serve chicken mixture over noodles
 or rice and sprinkle with remaining cilantro.