Ingredients for Quick Thai Chicken
- Unsweetened Coconut Milk
- 2 tablespoons peanut butter
- Ground Ginger
- Ground Black Pepper
- Boneless Skinless Chicken Breast Halves
- Cooking Oil
- Green Onions
- Honey Roasted Peanuts
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How to Make Quick Thai Chicken
- In a small bowl, whisk together 1 (13.5 ounce) can unsweetened coconut milk, 2 tablespoons peanut butter, 1 tablespoon grated fresh ginger, and 1/4 teaspoon black pepper.
- Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts and cook for 8-10 minutes, or until cooked through and no longer pink, flipping halfway through.
- Remove chicken from skillet and set aside, keeping warm.
- Add 1/4 cup chopped green onions to the skillet and cook and stir for about 2 minutes, or until tender.
- Pour in the coconut milk mixture, and bring to a simmer, stirring constantly.
- Simmer for 2-3 minutes, or until the sauce has slightly thickened.
- To serve, spoon the sauce over the chicken.
- Garnish with 1/4 cup chopped peanuts and a sprinkle of garlic salt to taste.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
8g
Fat
56g
Carbs
2g
