Chicken with Peanut Curry Sauce

Ingredients

• 2 tablespoons brown sugar 
• 2 tablespoons canola oil 
• 1.5 pounds chicken breast cut in 1-inch pieces
• 4 servings cilantro sprigs for garnishing
• 8 ounces cut green beans frozen thawed (recommended: C&W)
• 2 cups rice instant
• 0.5  juice of lime juiced
• 0.8 cup coconut milk light (recommended: A Taste of Thai)
• 1.5 cups coconut milk light
• 2 tablespoons juice of lime for garnishing
• 0.5 cup chicken broth low-sodium
• 1 cup chicken broth low-sodium
• 0.3 cup chunky peanut butter 
• 8 ounces pepper strips frozen thawed (recommended: C&W)
• 1 tablespoon curry paste red
• 4 servings salt and pepper 
• 0.3 cup coconut or shredded sweetened toasted

Equipment

• frying pan
• sauce pan
• whisk
• mixing bowl

Directions

1. Heat oil in a large frying pan over medium-high heat.
2. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
3. Add green beans and pepper strips and continue cooking for 3 minutes.
4. While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce.
5. 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.
6. Serve over Coconut Rice or plain steamed rice.
7. In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat.
8. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut.
9. Serve.