A Recipe

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Here is a recipe forwarded to us by subscriber Amy Stanley.

Anneke Seely

Chicken and Green Beans in Spicy Peanut Sauce!

Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach (or swiss chard!) for green beans. We also like to serve with basmati rice.


30 min | 15 min prep

SERVES 4

* 1 cup uncooked long grain white rice
* 2 cups water
* 1 lb fresh green beans, trimmed and snapped
* 2 teaspoons olive oil
* 1 lb skinless boneless chicken breast halves, cut into chunks
* 3/4 cup low sodium chicken broth
* 1/3 cup smooth peanut butter
* 2 teaspoons honey
* 1 tablespoon low sodium soy sauce
* 1 teaspoon red chili paste
* 2 tablespoons lemon juice
* 3 green onions, thinly sliced
* 2 tablespoons chopped peanuts (optional)

1. Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat.
5. Cook and stir 5 minutes, until slightly thickened.
6. Mix in the green beans and rice.
7. Serve over rice. Garnish with green onions and peanuts.