Chicken with Peanut Sauce

Serve this Thai-inspired dish with rice noodles. Spice up grown-ups' helpings with a sprinkling of red chili flakes.


6 servings

Nutritional Information

Calories (1/6 of recipe): 407
Fat 29 g
Satfat 11 g
Sodium 397 mg
Cholesterol 42 mg


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


Prep time: 15 minutes
Cooking time: 15 minutes

1. 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.

2. 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.

3. 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.

Rosemary Black,


April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note