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Main dishes

Chicken in Peanut Sauce

Chicken in Peanut Sauce recipe
Recipe and Photo by: Better Homes and Gardens
Stay home tonight and prep this Thai-inspired dish in 20 minutes! Chicken breasts and a simple worth it.
20 min
32 min
6 servings

What You Need

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

Make It

1. 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.

2. 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. Makes 6 servings.

Kraft Kitchens Tips

Coconut Milk
Adding nutty sweetness to Thai-inspired dishes such as the one above is as easy as opening a can of coconut milk. However, be sure to choose the right product. Canned coconut milk is made from equal parts of water and coconut, which has been strained. You can usually find it in the international sections of supermarkets. Coconut milk is not the milky liquid you find when you open a fresh coconut, nor should it be confused with cream of coconut, a sweetened coconut concoction that's often used for desserts and mixing drinks such as pina coladas.
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