Chicken with Peanut Curry Sauce

• 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

1. Heat oil in a large frying pan over medium-high heat.
2. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
3. Add green beans and pepper strips and continue cooking for 3 minutes.
4. While chicken cooks, start the peanut curry sauce.
5. In a medium mixing bowl, whisk together all ingredients for the sauce.
6. Pour sauce into a frying pan over the chicken and vegetables, stir to combine.
7. Turn heat up to high and bring to boil, stirring occasionally.
8. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
9. Serve over Coconut Rice or plain steamed rice.
10. 3/4 cup light coconut milk (recommended: A Taste of Thai)
11. 1 cup low-sodium chicken broth
12. 1/2 lime, juiced
13. 2 cups instant rice
14. 1/4 cup shredded sweetened coconut, toasted
15. In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice.
16. Bring to a boil over medium-high heat.
17. Remove from heat and cover for 7 to 9 minutes.
18. Fluff rice with fork and stir in toasted coconut.
19. Serve.
20. Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.

canola oil, chicken breast, salt, green beans, pepper, light coconut milk, chicken broth, red curry, chunky peanut butter, brown sugar, lime juice, coconut rice, cilantro

Taken from www.foodnetwork.com/recipes/sandra-lee/chicken-with-peanut-curry-sauce-recipe.html (may not work)