Peanut Chicken and Vegetables

• 1 (14 ounce) can light coconut milk
• 34 cup peanut butter
• 2 tablespoons rice vinegar
• 12 teaspoon red pepper flakes
• 1 14 teaspoons salt
• 2 tablespoons vegetable oil
• 14 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

1. In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt.
2. Set aside.
3. In large skillet, heat oil over medium-high heat.
4. Season both sides of chicken with remaining 3/4 tsp salt and pepper.
5. Add chicken to skillet; cook 4 minutes.
6. Flip chicken over and cook until internal temp is 160 F (4-5 minutes).
7. Transfer to plate and keep warm.
8. Cook cappellini in large pot of lightly salted boiling water until al dente.
9. Drain.
10. Place skillet over medium heat.
11. Add 1 bag of coleslaw mix, scallions and 2 tbsp water.
12. Cook stirring frequently, for 2 minutes.
13. Add second bag of coleslaw mix and cook an additional 2 minutes.
14. Slice chicken into thin strips.
15. Stir half of the chicken and all of the peanut sauce into skillet.
16. Cook 2 minutes, transfer to bowl.
17. Add cappellini to chicken mixture.
18. Toss to mix well.
19. Top with remaining sliced chicken and chopped peanuts.

light coconut milk, peanut butter, rice vinegar, red pepper, salt, vegetable oil, black pepper, chicken, cappellini noodles, coleslaw mix, scallion, peanuts

Taken from www.food.com/recipe/peanut-chicken-and-vegetables-285699 (may not work)