Thai Chicken

By grammadot

Ingredients

• 2 large boneless chicken breasts thinly sliced or chunked
• 2 cups bean sprouts
• 1 bunch scallions sliced in 1" pieces
• 3 or 4 mini peppers, thinly sliced
• 1/2 cup cashew nuts
• 2 cloves garlic minced
• salt and pepper
• 1 pachage thai peanut sauce mix
• 1 14 ounce can coconut milk
• 1/4 cup creamy peanut butter
• peanut oil
• 1 package thai ginger rice - cooked

Preparation

Step 1

In saucepan cook peanut sauce according to package directions. When cooked whisk in peanut butter. Sprinkle chicken with salt and pepper. Heat small amount of peanut oil in wok. Lightly saute garlic, then add chicken and cook stirring constantly until cooked through. Remove to bowl. Add more peanut oil and saute onions and peppers, add bean sprouts and chicken and cashew nuts. Pour sauce over all and cook until heated through. Serve with rice.