1 pound skinless, boneless chicken breast halves, cut into
2 teaspoons curry powder
1 fresh jalapeno pepper, seeded and finely chopped
1 pound fresh green beans, trimmed and cut into 2-inch pieces
or 3 cups frozen cut green beans
1 cup purchased light coconut milk
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro
3 cups hot cooked cellophane noodles or rice
In a large skillet heat oil over medium-high heat. In a medium
Bowl toss chicken with curry powder and jalapeno. Add to skillet;
Cook and stir for 2 minutes. Carefully add beans and 3/4 cup water.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
In a medium bowl stir together coconut milk, peanut butter, and
soy sauce. Add to the skillet. Return to boiling; reduce heat.
Simmer, uncovered, for 5 minutes more or until chicken is no
longer pink and beans are tender, stirring occasionally. Stir in
2 tablespoons of the cilantro. Serve chicken mixture over noodles
or rice and sprinkle with remaining cilantro.