•  Prep Time: 30 minutes
• Cook: 10 minutes

Ingredients:

• grapeseed/olive oil
• 1 lb, skinless, boneless chicken thighs (I have also used breasts)
  • Cut into bite-size pieces
• 1 (15 oz) can unsweetened light coconut milk
• 2 TBS red curry paste
• 1 TBS natural peanut butter
• 1 TBS reduced sodium soy sauce
• 2 cups green beans, halved lengthwise if large
• 2 medium carrots, cut into thin bite size strips
  • I cut into round pieces and pre-boiled/steamed for 5 minutes before
• 1 red sweet pepper, cut into thin strips
• 1/3 cup fresh cilantro (optional)
• 1/4 cup sliced green onions (optional)
  • I substituted sweet onion and added after cooking chicken
• 2 cups hot cooked rice
• Lime wedges (optional, garnish)

Add oil to skillet/wok, heat over medium high heat. Add chicken; cook until no longer pink, stirring frequently.

Stir in coconut milk, red curry paste, peanut butter and soy sauce until well combined, bring to a boil.

Once at a boil, add green beans, carrots and peppers and again bring to a boil for 1 minute.  Reduce heat and simmer, uncovered 10 – 15 minutes or until vegetables are tender, stirring occasionally.

Stir in cilantro and green onions and serve with lime wedges.

**1 cup chicken mixture and 1/2 cup rice is aprox 400 calories, 14g fat, 460 sodium, 38g carbs, 6g fiber, 30g protein

**Adapted from Skinny One-pan Recipes, Better Home and Gardens