Servings: 2   |  Prep: 10 mins  |  Cook: 10 mins

Nutritional information: (average serve)

  • Calories: 217
  • Protein: 28.4g
  • Carbs: 4.1g
  • Fat total: 9.3g Saturated fat: 2.4g


2 small skinless, boneless chicken breast halves (approx. 250-300g)

⅛ teaspoon salt

1 teaspoon canola oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

¼ cup unsweetened light coconut milk

2 tablespoons chopped fresh cilantro, divided

1 tablespoon peanut butter

¼ teaspoon ground pepper

¼ teaspoon crushed red pepper

1 tablespoon chopped dry-roasted peanuts (Optional)


Step 1

Sprinkle chicken with the salt. Heat oil over medium-high heat in a medium skillet. Add the chicken; reduce heat to medium. Cook for 8 to 12 minutes or until the chicken is no longer pink, turning once halfway through cooking time. Remove the chicken from the skillet; cover to keep warm.

Step 2

For sauce, add ginger and garlic to the skillet; cook about 30 seconds or until fragrant. Whisk together coconut milk, 1 tablespoon cilantro, the peanut butter, ground pepper, and crushed red pepper in a small bowl. Add mixture to the skillet. Cook and stir over medium-high heat until bubbly.

Step 3

Slice the chicken and top with the sauce. Sprinkle with the remaining 1 tablespoon cilantro and, if desired, peanuts.


We suggest serving this delicious chicken atop cauliflower rice with crunchy snow peas.

Double this recipe to make additional servings.