Peanut Chicken and Vegetables Recipe

Name: Peanut Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can light coconut milk; ¾ cup peanut butter; 2 tablespoons rice vinegar; ½ teaspoon red pepper flakes; 1 ¼ teaspoons salt; 2 tablespoons vegetable oil; ¼ teaspoon black pepper; 24 ounces boneless skinless chicken breast halves; 1 lb cappellini noodles; 2 (1 lb) packages coleslaw mix; 1 bunch scallion, sliced; 2 tablespoons dry roasted peanuts, chopped

Servings: persons

1 (14 ounce) can light coconut milk
¾ cup peanut butter
2 tablespoons rice vinegar
½ teaspoon red pepper flakes
1 ¼ teaspoons salt
2 tablespoons vegetable oil
¼ teaspoon black pepper
24 ounces boneless skinless chicken breast halves
1 lb cappellini noodles
2 (1 lb) packages coleslaw mix
1 bunch scallion, sliced
2 tablespoons dry roasted peanuts, chopped

1
In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt.
2
Set aside.
3
In large skillet, heat oil over medium-high heat.
4
Season both sides of chicken with remaining 3/4 tsp salt and pepper.
5
Add chicken to skillet; cook 4 minutes.
6
Flip chicken over and cook until internal temp is 160 F (4-5 minutes).
7
Transfer to plate and keep warm.
8
Cook cappellini in large pot of lightly salted boiling water until al dente.
9
Drain.
10
Place skillet over medium heat.
11
Add 1 bag of coleslaw mix, scallions and 2 tbsp water.
12
Cook stirring frequently, for 2 minutes.
13
Add second bag of coleslaw mix and cook an additional 2 minutes.
14
Slice chicken into thin strips.
15
Stir half of the chicken and all of the peanut sauce into skillet.
16
Cook 2 minutes, transfer to bowl.
17
Add cappellini to chicken mixture.
18
Toss to mix well.
19
Top with remaining sliced chicken and chopped peanuts.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 ounce) can light coconut milk, ¾ cup peanut butter, 2 tablespoons rice vinegar, ½ teaspoon red pepper flakes, and more.

Yes, Peanut Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Chicken and Vegetables

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