Peanut Chicken And Vegetables

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (14 ounce) can light coconut milk
• 3/4 cup peanut butter
• 2 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1/4 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

Recipe

• 1 in a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt. set aside.
• 2 in large skillet, heat oil over medium-high heat. season both sides of chicken with remaining 3/4 tsp salt and pepper. add chicken to skillet; cook 4 minutes. flip chicken over and cook until internal temp is 160 f (4-5 minutes). transfer to plate and keep warm.
• 3 cook cappellini in large pot of lightly salted boiling water until al dente. drain.
• 4 place skillet over medium heat. add 1 bag of coleslaw mix, scallions and 2 tbsp water. cook stirring frequently, for 2 minutes. add second bag of coleslaw mix and cook an additional 2 minutes.
• 5 slice chicken into thin strips. stir half of the chicken and all of the peanut sauce into skillet. cook 2 minutes, transfer to bowl.
• 6 add cappellini to chicken mixture. toss to mix well. top with remaining sliced chicken and chopped peanuts.