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
Ingredients:
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)
Method:
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.
Tips
We suggest serving this delicious chicken atop cauliflower rice with crunchy snow peas.
Double this recipe to make additional servings.