Chicken and Angel Hair Shirataki with Peanut Curry Sauce
Recipe type: Chicken Dishes
- 1 package Angel Hair Shirataki
- 2 tablespoons canola oil
- 1½ pounds chicken breast, cut in 1-inch pieces
- Salt and pepper
- 8 ounces frozen cut green beans, thawed
- 8 ounces frozen pepper strips, thawed
- 1½ cups light coconut milk
- ½ cup low sodium chicken broth,
- 1 tablespoon red curry paste
- ⅓ cup chunky peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, plus wedges for garnishing
- Cilantro sprigs for garnishing
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Heat oil in a large frying pan over medium-high heat.
- Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
- Add green beans and pepper strips and continue cooking for 3 minutes.
- While chicken cooks, start the peanut curry sauce.
- In a medium mixing bowl, whisk together all ingredients for the sauce.
- Pour sauce into a frying pan over the chicken and vegetables, stir to combine.
- Turn heat up to high and bring to boil, stirring occasionally.
- Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
- Serve over a bed of Angel Hair Shirataki .
Recipe TagsAngel Hair Shirataki basil bean sprouts black olives broccoli broccoli florets butter carrot carrots cayenne pepper celery Cheddar Cheese chicken chicken breasts chicken broth cilantro cornstarch Fettuccine Shirataki garlic ginger green onions green pepper ground beef lemon juice Macaroni Shirataki mayonnaise mushrooms olive oil onion onions oregano Parmesan cheese parsley red bell pepper rice vinegar scallions sesame oil Shirataki Noodles shrimp sour cream soy sauce tomatoes tuna vegetable oil zucchini
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