Thai Coconut Peanut Chicken

This was one of my favorite recipes from painter's tavern in ny state. i tracked down various versions and tested and retested until i found the taste that fit their version. Thai inspired, not truly an authentic dish. this makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. it really depends on how much you like in your finished dish. i usually make the full amount and the next meal i serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). the nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.

Steps

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

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

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

To prepare the chicken:.

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

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

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.

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

Portion cooked pasta onto serving .

Ingredients

creamy peanut butter, light coconut milk, low sodium soy sauce, brown sugar, garlic, salt, cayenne pepper, low sodium chicken broth, ground cumin, curry powder, boneless skinless chicken breasts, green onions, carrot, limes, angel hair pasta, sesame oil, peanuts