Thai Chicken

Name: Thai Chicken
Ingredients: 2 small boneless skinless chicken breast halves (8 ounces total); 1/8 teaspoon salt; 1 teaspoon canola oil; 1 teaspoon fresh ginger, grated; 1 garlic clove, minced; 1/4 cup unsweetened light coconut milk; 2 tablespoons fresh cilantro leaves; 1 tablespoon peanut butter; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon dry roasted peanuts, chopped

11 ingredients

3 steps

Ingredients

2 small boneless skinless chicken breast halves (8 ounces total)
1/8 teaspoon salt
1 teaspoon canola oil
1 teaspoon fresh ginger, grated
1 garlic clove, minced
1/4 cup unsweetened light coconut milk
2 tablespoons fresh cilantro leaves
1 tablespoon peanut butter
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon dry roasted peanuts, chopped

Directions

1

Sprinkle chicken with the salt. In a medium skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm.
2

Add ginger and garlic to skillet; cook about 30 seconds or until fragrant. In a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. Add mixture to skillet. Cook and stir over medium-high heat until bubbly.
3

Slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). Top chicken with coconut-peanut butter sauce. Sprinkle with remaining cilantro and chopped peanuts.