1
lb boneless skinless chicken breasts, cut into bite-size chunks
1
tablespoon creamy peanut butter
1
cup sugar snap pea pods
1
red bell pepper, diced (1 cup)
Salt and pepper, if desired
2
cups cooked rice
Chopped fresh cilantro, if desired
Lime wedges, if desired
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Steps
1
In medium bowl, mix yogurt, chicken broth, curry paste, gingerroot and garlic until well blended. Set aside.
2
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center. Add peanut butter; cook 1 to 2 minutes or until chicken is well coated.
3
Reduce heat to medium; stir in pea pods and bell pepper. Simmer 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in yogurt mixture; cook 1 to 2 minutes longer or until thoroughly heated. Season with salt and pepper.
4
Serve over rice. Sprinkle with cilantro, and serve with lime wedges.
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There are many different kinds of rice available. Try with brown or jasmine rice.
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