Chicken With Peanut Curry Sauce Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups light coconut milk

2 tablespoons brown sugar

2 tablespoons canola oil

1/3 cup chunky peanut butter

1 tablespoon red curry paste

Coconut Rice, recipe follows

1 1/2 pounds chicken breast, cut in 1-inch pieces

8 ounces frozen cut green beans, thawed (recommended: C&W)

Salt and pepper

Cilantro sprigs for garnishing

8 ounces frozen pepper strips, thawed (recommended: C&W)

1/2 cup low sodium chicken broth,

2 tablespoons lime juice, plus wedges for garnishing

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