INGREDIENTS:
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger root, minced
- 1 pound chicken breast, cut into bite-sized pieces
- ¼ cup chili sauce
- 3 tablespoons crunchy peanut butter
- 3 teaspoons chili powder
- 1 teaspoon dark brown sugar
- 14 ounce can unsweetened coconut milk
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Chopped roasted peanuts for garnish (optional)
INSTRUCTIONS:
- Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
- Serve over steamed rice garnished with cilantro and roasted peanuts.
Source: The Daring Gourmet
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