Ingredients

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)

For sauce:
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

Instructions

Heat oil in a large frying pan over medium-high heat. Add
cut up chicken, season and saute until cooked through stirring occasionally, about 5
minutes. Add green beans and pepper strips and continue cooking for 3 minutes.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together
all ingredients for the sauce. Pour sauce into a frying pan over the chicken and
vegetables, stir to combine. Turn heat up to high and bring to boil, stirring
occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
Serve over Coconut Rice or plain steamed rice.
Coconut Rice:
3/4 cup light coconut milk (recommended: A Taste of Thai)
1 cup low-sodium chicken broth

1/2 lime, juiced
2 cups instant rice
1/4 cup shredded sweetened coconut, toasted

In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice.
Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes.
Fluff rice with fork and stir in toasted coconut. Serve.

Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally
until golden brown.