Chicken in Peanut Sauce

No need to call the local take-out with this recipe for Chinese chicken in peanut sauce. This spicy dish combines chicken with jalapeno pepper and fresh cilantro. A nutty and sweet sauce flavors these quick-cooking chicken breasts. Serve over cellophane noodles or rice for a complete meal.
Ingredients
1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves, cut into bite-size strips
2 teaspoons curry powder
1 fresh jalapeno pepper, seeded and finely chopped
1 pound fresh green beans, trimmed and cut into 2-inch pieces or 3 cups frozen cut green beans
1 cup purchased light coconut milk*
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro
3 cups hot cooked cellophane noodles or rice
Directions
1In a large skillet heat oil over medium-high heat. In a medium bowl toss chicken with curry powder and jalapeno. Add to skillet; cook and stir for 2 minutes. Carefully add beans and 3/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2In a medium bowl stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink and beans are tender, stirring occasionally. Stir in 2 tablespoons of the cilantro. Serve chicken mixture over noodles or rice and sprinkle with remaining cilantro. Makes 6 servings.
3 *Coconut Milk: Adding nutty sweetness to Thai-inspired dishes such as the one above is as easy as opening a can of coconut milk. However, be sure to choose the right product. Canned coconut milk is made from equal parts of water and coconut, which has been strained. You can usually find it in the international sections of supermarkets. Coconut milk is not the milky liquid you find when you open a fresh coconut, nor should it be confused with cream of coconut, a sweetened coconut concoction that's often used for desserts and mixing drinks such as pina coladas.