Chicken with Peanut Sauce

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

Yield: 6 servings

Nutritional Information

Amount per serving
  • Calories: (1/6 of recipe): 407
  • Fat: 29g
  • Saturated fat: 11g
  • Sodium: 397mg
  • Cholesterol: 42mg


  • 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


  1. 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.
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