Peanut Chicken And Veggies

Makes 8
Prep 10 m
Cook 15 m



  1. 1 of 6 In small bowl, whisk together coconut milk, peanut butter, vinegar, 1/2 teaspoon of the salt and the red-pepper flakes.
  2. 2 of 6 In large skillet, heat oil over medium-high heat. Season both sides of chicken breasts with remaining 3/4 teaspoon salt and the black pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over; cook until internal temperature registers 170 degrees F on instant-read thermometer, 4 to 5 minutes. Transfer to plate; cover and keep warm.
  3. 3 of 6 Cook cappellini in large, deep pot of lightly salted boiling water until al dente, firm yet tender, following package directions. Drain.
  4. 4 of 6 Meanwhile, place skillet over medium heat. Add 1 bag of coleslaw mix, the scallions and 2 tablespoons water; cook, stirring frequently, 2 minutes. Add second bag of coleslaw mix; cook 2 minutes.
  5. 5 of 6 Slice chicken into thin strips. Stir half of the chicken strips and the coconut-peanut sauce into the vegetables in the skillet; cook until slightly wilted, 2 minutes. Transfer to large bowl.
  6. 6 of 6 Add cappellini to the chicken mixture; toss to mix well. Top with the remaining sliced chicken and chopped peanuts. Serve immediately. Makes 8 servings.
Nutrition Information for Peanut Chicken And Veggies
Servings Per Recipe: 8
Per Serving: 33 g pro., 584 kcal cal., 7 g fiber, 559 mg sodium, 24 g Fat, total, 58 g carb., 6 g sat. fat, 47 mg chol.