Thai Coconut Peanut Chicken

Nutrition

Ingredients

Directions

1. 1

   For the sauce: heat coconut milk , peanut butter , and broth in a saucepan over medium heat , stirring constantly until smooth and heated through

2. 2

   Add remaining sauce ingredients , seasoning to taste , stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce

3. 3

   Remove from heat and cover , if will continue to thicken off the heat

4. 4

   To prepare the chicken:

5. 5

   Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through

6. 6

   While the chicken is cooking , squeeze some lime juice into the pan to add moisture , as much as needed

7. 7

   Set aside about 1 / 2 cup of the diced scallions for a garnish later , and add the rest to the chicken , along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked , adding even more lime juice as needed for moisture

8. 8

   Pour some of the peanut sauce over the chicken in the pan and toss to coat

9. 9

   Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each

10. 10

    Ladle chicken mixture on top of each portion , and drizzle with a bit more peanut sauce if desired

11. 11

    Sprinkle with some cayenne pepper and some reserved scallions as garnish

12. 12

    You may have extra sauce , which keeps about 2 days covered in the fridge , a nice dip for chicken fingers

13. 13

    Prepare and add the remaining ingredients as listed: garlic, salt, ground cumin, curry powder, green onions, limes, peanuts.