What's for dinner?

Peanut butter chicken with rice. At least that's how I described it to the kids. John and I thought it was great, the kids reacted in their typical manner:

Riley: lots of complaining; ate some of it
Lauren: a little complaining; ate most of it
Kate: complaints, pouting. Ate 1 or 2 bites.

I might try it again with the kids. We've had worse nights at the dinner table!

Peanut butter chicken with rice:

2-3T canola oil
1-1.5 lbs skinless chicken breasts
1 cup frozen or fresh green beans
1/2 cup chopped red pepper
1 1/2 cups coconut milk (lite)
1/2 cup chicken broth
1 T red or green curry paste
1/2 cup chunky peanut butter
2 T brown sugar
2 T lime juice

Cook chicken in oil until no longer pink. Add green beans and red pepper and cook 3-4 more minutes. While chicken is cooking, whisk remaining ingredients. After green beans and red pepper are done pour the sauce over the whole mixture. Bring to a boil then simmer for 5 minutes or so until the sauce thickens.

Serve over jasmine rice or you can make coconut rice:

3/4 cup lite coconut milk
1 cup chicken broth
2T lime juice
2 cups instant rice
1/2 cup toasted coconut flakes

Bring everything but toasted flakes to a boil, cover, remove from heat and let stand for 7 or 8 minutes . Fluff with a fork and add toasted coconut flakes.