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Sunday, September 13, 2009

Peanut Chicken with Coleslaw

1 can light coconut milk, low fat
¾ cup peanut butter, low fat
2 tbsp rice vinegar
½ tsp red pepper flakes
1 ¼ tsp salt, low sodium
2 tbsp vegetable oil
¼ tsp black pepper
4 boneless, skinless chicken breast halves
1 lb cappellini
2 pkgs coleslaw mix
1 bunch scallions, sliced
2 tbsp dry roasted peanuts chopped
t tbsp roasted sesame seeds

In small bowl, whisk coconut milk, peanut butter, vinegar, red pepper flakes and ½ tsp of the salt. Set aside. In large skillet, heat oil over medium high heat. Season both sides of chicken breasts with remaining ¾ tsp salt and pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over; cook until done. Transfer to plate; cover and keep warm. Cook cappellini in large pot of lightly salted boiling water until al dente. Drain. While pasta is cooking, place skillet over medium heat. Add 1 bag of coleslaw mix, scallions and 2 tbsp water; cook, stirring frequently, 2 minutes. Add second bag of coleslaw mix; cook 2 minutes. Slice chicken into thin strips. Stir half of the chicken and all the peanut sauce into skillet; cook 2 minutes. Transfer to bowl. Add cappellini to chicken mixture; toss to mix well. Top with the remaining sliced chicken and chopped peanuts. Sprinkle with roasted sesame seeds.