Prep 15 mins
Cook 15 mins
Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach for green beans. We also like to serve with basmati rice.
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 lb fresh green beans, trimmed and snapped
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast half, cut into chunks
- 3⁄4 cup low sodium chicken broth
- 1⁄3 cup smooth peanut butter
- 2 teaspoons honey
- 1 tablespoon low sodium soy sauce
- 1 teaspoon red chili paste
- 2 tablespoons lemon juice
- 3 green onions, thinly sliced
- 2 tablespoons chopped peanuts (optional)
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat.
- Cook and stir 5 minutes, until slightly thickened.
- Mix in the green beans and rice.
- Serve over rice. Garnish with green onions and peanuts.
I've never had anything like this before and am not usually a fan of peanut sauce. This was great! I used sriracha instead of the chilli sauce and left everything the same. I also mixed the sauce in the same pan after I cooked the chicken (took the chicken out)In the last step it says to mix the rice with the sauce, I didn't do that, I mixed the sauce with the chicken and served it over brown rice.
Made this for dinner tonight, and my whole family loved it! I made the sauce and cooked the chicken earlier in the day, and threw in the green beans at dinner. Also used red curry paste because I didn't have the red chili paste. The simplicity of this recipe along with the taste is deserving of the 5 star rating. Thanks for this great recipe!
Fantastic dish! I steamed brown rice to use, and agree that next time will not steam the beans as long. I was worried the 1 tsp chili paste would make it too spicy, but it wasn't at all (maybe 1-2 stars if you were at a Thai restaurant). I didn't realize I should make the sauce in the same pan as the chicken, so dirtied another pan, but it worked just fine that way. It sat for awhile before we ate it, and it was a very thick sauce - yum! Served with gyoza!