Chicken: It's What's for Dinner!

Monday and Tuesday nights are fun cooking nights at our house! Andrew's off on those days and that's when the cookbooks are perused to find something different and delicious that we've never had before. Tonight's dinner was just that! It was super easy to make and I would say start to finish 30 minutes. Taylor's even getting pretty helpful in the kitchen these days. He likes to sit up on the counter watching everything going on.

I think Taylor would have really enjoyed this dish (he loves rice and chicken) but unfortunately dinner was cut short due to our no nap and early bedtime schedule. Yes, that's right still no "true" naps. As of now it's more like every other day out of pure exhaustion. One day he fell asleep on the floor next to his bed with his bath towel on top of him. He still just plays in his room (even after I've removed all the extra toys and books). On a positive note we know for sure that it's just a phase and not that he's giving up naps altogether. The days he doesn't take a nap (like tonight) he can't make it passed 6pm. It's like a little internal clock goes off between 5:30-6:00 and he just looses it. He also just completely crashes out within 5 minutes of hitting the pillow. I can't wait for naps to resume and fun, family dinners to continue!

Chicken With Peanut Curry Sauce

(Sandra Lee)

Ingredients
2 tablespoons canola oil
1 1/2 pounds chicken breast, cut in 1-inch pieces
Salt and pepper
8 ounces frozen cut green beans, thawed (recommended: C&W)
8 ounces frozen pepper strips, thawed (recommended: C&W)
For sauce:
1 1/2 cups light coconut milk
1/2 cup low sodium chicken broth
1 tablespoon red curry paste
1/3 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons lime juice, plus wedges for garnishing
Coconut Rice, recipe follows
Cilantro sprigs for garnishing
Directions
Heat oil in a large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add green beans and pepper strips and continue cooking for 3 minutes.
While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
Coconut Rice:
3/4 cup light coconut milk (recommended: A Taste of Thai)
1 cup low-sodium chicken broth
1/2 lime, juiced
2 cups instant rice
1/4 cup shredded sweetened coconut, toasted
In a medium saucepan, combine coconut milk, chicken broth, lime juice, and instant rice. Bring to a boil over medium-high heat. Remove from heat and cover for 7 to 9 minutes. Fluff rice with fork and stir in toasted coconut. Serve.
Note: To toast coconut, place in dry frying pan over medium-low heat stirring occasionally until golden brown.