Coconut-Curry Chicken

Coconut-Curry Chicken

Ingredients

Nonstick cooking spray
1 lb. skinless, boneless chicken thighs, cut into bite-size pieces
1 15-oz. can unsweetened light coconut milk
2 Tbsp. red curry paste
1 Tbsp. natural peanut butter
1 Tbsp. reduced-sodium soy sauce
2 cups green beans, halved lengthwise if large
2 medium carrots, cut into thin bite-size strips
1 medium red sweet pepper, cut into thin strips
1⁄3 cup snipped fresh cilantro 1⁄4 cup sliced green onions
2 cups hot cooked brown rice
Lime wedges

Instructions

1. Coat an extra-large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until no longer pink, stirring frequently. Stir in the next four ingredients (through soy sauce) until combined; add the next
three ingredients (through sweet pepper).

2. Bring to boiling; reduce
heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro and green onions. Serve over rice with lime wedges. Makes 4 servings (1 cup chicken mixture and
1⁄2 cup rice each).