Peanut Chicken and Vegetables

Name: Peanut Chicken and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by Patrick in Los Ange

"Chicken and noodles with a Thai influence."

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Ready In:: 25mins
Ingredients:: 12
Serves:: 8

ingredients

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

directions

In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt. Set aside.
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.
Cook cappellini in large pot of lightly salted boiling water until al dente. Drain.
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.
Slice chicken into thin strips. Stir half of the chicken and all of the peanut sauce into skillet. Cook 2 minutes, transfer to bowl.
Add cappellini to chicken mixture. Toss to mix well. Top with remaining sliced chicken and chopped peanuts.