Serve this Thai-inspired dish with rice noodles. Spice up grown-ups' helpings with a sprinkling of red chili flakes.
1 pound fresh green beans
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut into bite-size strips
1 teaspoon curry powder
3/4 cup peanut butter
2 tablespoons soy sauce
1/4 cup chopped fresh parsley
Calories (1/6 of recipe): 407
How to Make It
Prep time: 15 minutes Cooking time: 15 minutes
Trim green beans and break into small pieces. In a wok or heavy skillet, heat 1 tablespoon oil over medium-high heat. Meanwhile, toss the chicken with the curry powder. Place chicken in wok and stir-fry for 2 minutes, then add the beans and 1/2 cup water. Bring to a boil and reduce heat. Cover and simmer about 5 minutes.
In a medium bowl, whisk together the coconut milk, the peanut butter, and the soy sauce. Pour the mixture into wok, bring it to a boil, then reduce heat. Simmer uncovered, stirring occasionally, for about 5 minutes, or until the chicken is cooked through and the beans are tender.
Stir in 2 tablespoons of the parsley, and sprinkle remaining parsley on top.
How kids can help: Help trim green beans; break beans into pieces; whisk coconut milk, peanut butter, and soy sauce.
TIP: To speed up cooking, do prep work the night before: Slice meat, dice veggies, and stir together sauce ingredients, then store them in separate bowls in the fridge.
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