Chicken with Peanut Curry Sauce
- Number of Servings: 6
Ingredients
1 T sesame oil1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces2/3 c snap peas, frozen or fresh1/2 green pepper, cut into strips1 red pepper, cut into strips.75 c sliced water chestnutSauce7 oz light coconut milk.5 c reduced-sodium chicken broth1 T red curry paste.33 c reduced-fat chunky peanut butter2 T brown sugar2 T lime juice
Heat oil in a large frying pan over medium-high heat.
Add cut up chicken and saute until cooked through, stirring occasionally, about 5 minutes.
Add pepper strips and continue cooking until chicken is cooked through.
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 add pea pods and water chestnuts. Simmer until sauce thickens slightly, about 6 to 8 minutes.
Serve over rice or pasta.
Makes 6 servings.
Number of Servings: 6
Add cut up chicken and saute until cooked through, stirring occasionally, about 5 minutes.
Add pepper strips and continue cooking until chicken is cooked through.
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 add pea pods and water chestnuts. Simmer until sauce thickens slightly, about 6 to 8 minutes.
Serve over rice or pasta.
Makes 6 servings.
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 244.1
- Total Fat: 10.3 g
- Cholesterol: 32.9 mg
- Sodium: 285.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.6 g
- Protein: 18.7 g
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