Thai Chicken Peanut Saute

By Hester

Ingredients

• 4 (about 1 lb/454 g) chicken breasts, boneless, skinless
• 2 tsp (10 mL) garlic, chopped
• 2 tsp (10 mL) ginger, chopped
• 1/2 carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
• 4 Tbsp (30 mL) peanut butter
• 2 Tbsp (30 mL) coconut milk
• 1/2 tsp (2 mL) chili flakes, dried
• 1/4 cup (60 mL) cilantro, chopped
• 1/4 cup (60 mL) green onions, chopped
• 1/2 red pepper, chopped
• 2 Tbsp (30 mL) shredded coconut, un-sweetened
• 1 Tbsp (15 mL) lemon juice

Preparation

Step 1

Directions

1. In a preheated large, non-stick pan over medium-high heat, brown chicken breasts. Remove chicken from pan and set aside.

2. Using the same pan, add garlic and ginger and sauté for 1 minute. Add stock to pan to deglaze, scraping any brown bits from pan and return to a simmer.

3. Add peanut butter, coconut milk and chili flakes to pan and return to a simmer.

4. Return chicken breasts to pan and cook covered for 10 – 12 minutes. Remove from heat and stir in cilantro, green onions, red peppers, lemon juice and shredded coconut.

5. Transfer chicken to a serving platter or plates and spoon sauce over chicken.