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    You are in: Home / Recipes / Peanut Chicken and Vegetables Recipe
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    Peanut Chicken and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Patrick in Los Angeles, CA's Note:

    Chicken and noodles with a Thai influence.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and 1/2 tsp salt. Set aside.
    2. 2
      In large skillet, heat oil over medium-high heat. Season both sides of chicken with remaining 3/4 tsp salt and pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over and cook until internal temp is 160 F (4-5 minutes). Transfer to plate and keep warm.
    3. 3
      Cook cappellini in large pot of lightly salted boiling water until al dente. Drain.
    4. 4
      Place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and 2 tbsp water. Cook stirring frequently, for 2 minutes. Add second bag of coleslaw mix and cook an additional 2 minutes.
    5. 5
      Slice chicken into thin strips. Stir half of the chicken and all of the peanut sauce into skillet. Cook 2 minutes, transfer to bowl.
    6. 6
      Add cappellini to chicken mixture. Toss to mix well. Top with remaining sliced chicken and chopped peanuts.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Chicken and Vegetables

    Serving Size: 1 (322 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 595.4
     
    Calories from Fat 237
    39%
    Total Fat 26.3 g
    40%
    Saturated Fat 4.8 g
    24%
    Cholesterol 97.2 mg
    32%
    Sodium 677.3 mg
    28%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 7.1 g
    28%
    Sugars 7.9 g
    31%
    Protein 38.7 g
    77%

    The following items or measurements are not included:

    light coconut milk

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