This is a quick meal that also tastes great as leftovers too. The leftovers also freeze well, just thaw and heat and enjoy.
2 pounds chicken, boneless skinless (white or dark your choice)
2 Tablespoons oil
½ Cup peanut butter
2 Tablespoons soy sauce
1 teaspoon chili flakes
14 oz. can of coconut milk
2 Tablespoons brown sugar or honey
2 teaspoon curry powder, red or yellow
1 Tablespoon minced fresh ginger
2 teaspoons sesame oil
1 Tablespoon Lime Juice
¼ cup finely chopped dry roasted peanuts
Cut the chicken into about 1-inch pieces. In a large skillet brown the chicken in the oil. While the chicken is browning make the sauce.
In a medium saucepan combine the peanut butter, soy sauce, chili flakes, coconut milk, brown sugar, curry powder and ginger. Heat until almost boiling. Turn off the heat and stir in the sesame oil, lime juice.
Pour over the chicken. Serve over cooked rice or noodles and top with chopped peanuts.
You can also place the chicken onto skewers and grill the chicken skewers and serve with the sauce on the side.
To make Gluten Free use gluten free soy sauce. Dairy Free as written.
Jan Dairy Keen