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I love peanut butter. When I was in college, the cafeteria served an amazing vegetarian dish with peanut butter sauce, and I adored it.
We also have a glut of veggies, thanks to our CSA, but not a lot in the pantry.
Wanting to use up some of the green beans in my fridge, but not having any cheese to make my favorite green bean casserole, I went to AllRecipes.com and did an ingredient search.
I told the search tool to find me a recipe with green beans and chicken, but without cheese. The recipe below is based on the one that I found in my search.
This recipe turned out to be very inexpensive, and it helped us to clear out some things that have been sitting around.
- 1 pound wide egg noodles
- 2 teaspoons olive oil
- 1 pound skinless, boneless chicken breast halves – cut into small chunks
- 1 large onion, chopped
- 1 clove garlic, pressed or minced
- 2-3 pounds fresh green beans, trimmed and snapped
- 1.5 cups low-sodium chicken broth
- ⅔ cup smooth peanut butter
- 1⅓ tablespoons honey
- 2 tablespoon low sodium soy sauce
- 1½ teaspoons ground red chile pepper
- ¼ cup lemon juice
- Cook the noodles according to the package directions.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear. Add in the onions, garlic, and green beans.
- Whisk together the chicken broth, peanut butter, honey, soy sauce, chile pepper, and lemon juice in a medium bowl. Pour over the chicken and veggies. Cook and stir 10 minutes, until slightly thickened.
- We mixed our noodles in, but you could also just serve it over top of the noodles.
- Optionally, you can garnish with green onions and peanuts.
This was so delicious that I ate it for breakfast this morning, too. It makes a lot, so I’ll probably have it for lunch today, too. And maybe breakfast tomorrow.
© 2009 – 2013, Tara Ziegmont. All rights reserved.