Prep 8 mins
Cook 12 mins
This can be made in 20 minutes! Make sure you use unsweetened coconut milk and not cream of coconut. This is from one of my favorite cookbooks, "BHG Off The Shelf Cooking." ***When I first posted this, I hadn't yet made it. Well, made it today and it seems to be lacking something but I'm not sure what! Sprinkling it with a little garlic salt helped it tremendously. I welcome any ideas from others on how to improve it!
- 3⁄4 cup unsweetened coconut milk
- 1⁄4 cup peanut butter
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
- 1 tablespoon cooking oil
- 4 green onions, cut into 1-inch pieces
- 1⁄4 cup honey-roasted peanuts, coarsely chopped
- In a small bowl stir together coconut milk, peanut butter, ginger and pepper; set aside.
- In a large skillet cook chicken in hot oil over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning once halfway through cooking. Remove from skillet; keep warm.
- For sauce, add green onion to skillet. Cook and stir about 2 minutes or until tender. Stir in coconut milk mixture. Cook and stir until bubbly.
- To serve, spoon the sauce over chicken. Sprinkle with peanuts.
Maibelle, I see what you mean about the sauce. After tasting, I added 2 TBS honey, 1 TBS soy sauce, 1/4 tsp cayenne pepper, 1 TBS white wine vinegar, and 1 tsp fresh grated ginger. That really perked up the sauce, and my RM (who isn't a particular fan of chicken), exclaimed, "This is GOOD chicken!" I brined the breasts for 30 min, dredged them in cornstarch, then stir-fried them, adding in the sauce at the end. We both thought it was real tasty (I had seconds). Loved the honey-roasted peanuts! Think I'll add some chopped cilantro garnish next time. Made for the Unrated Asian Recipe Tag Game, 2009.