Rima's Chicken with Peanut Sauce

Rima's Chicken with Peanut Sauce

(edited from Canadian Living Magazine)

Serve with rice or pasta

Prep and cooking time:

30 minutes

Ingredients

2 boneless skinless chicken breasts, sliced or cubed

1 Tbsp canola oil

1 onion, sliced

1 carrot, sliced

3 cloves garlic, minced or crushed

1 Tbsp minced gingerroot or ½ tsp ground ginger

1 Tbsp mild Indian or Thai curry paste (much better than powder)

1 ½ cups cauliflower florets (optional)

1 cup chopped green beans (can be frozen green beans)

½ sweet red pepper, sliced

Sauce:

1 cup chicken stock

2 Tbsp smooth peanut butter (can be low-fat peanut butter)

¼ tsp salt (optional)

Preparation

In large skillet, heat oil over high heat; stir-fry chicken until no longer pink inside, about 3 minutes. Remove to plate.

Add onion, carrot, garlic and ginger to pan; cook over medium-high heat, stirring, for 2 minutes.

Add curry paste; cook, stirring, for 30 seconds.

Add cauliflower, beans and red pepper; cook for 2 minutes.

Return chicken to pan. Stir in stock, peanut butter and salt; cover and cook until cauliflower and beans are tender-crisp, about 5 minutes.