Asian Peanut Chicken
- 4 (8-ounce) boneless, skinless chicken breasts
- 1/2 cup Thai peanut sauce
- 1/4 cup less sodium soy sauce
- 1 (14-ounce) can Thai coconut milk
- 2 teaspoons sugar
- 2 tablespoons sesame oil
- 2 medium garlic cloves, minced or pressed
- 2 tablespoons minced fresh ginger
- 6 green onions, thinly sliced on the diagonal (white and pale green part only)
- 4 teaspoons Thai green curry paste
- 1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 2 red bell peppers, cut in 1-inch pieces
- 1 green bell pepper, cut in 1-inch pieces
- 1 serrano chile, minced
- 1/3 cup thinly sliced fresh basil
- Cooked brown or white rice
- Vegetable peeler (to peel ginger)
- Cut the chicken breasts in bite-size chunks (1 x 1-inch) or strips (1 1/2 x 1 1/2-inch) and set aside.
- In a small bowl, mix together the peanut sauce, soy sauce, coconut milk and sugar.
- In a medium saucepan, heat the sesame oil and saute the garlic, ginger, green onions and green curry paste until garlic is fragrant.
- Add the chicken and chicken base; saute until no pink remains.
- Add the peanut sauce mixture and stir to coat.
- Add the cornstarch mixture, whisking to avoid lumps.
- Heat to boiling and allow sauce to thicken, about 2 minutes.
- Add the red and green pepper chunks and the serrano chile.
- Remove from the heat and add the basil.
- Serve hot over rice.
- A family dinner winner!
- Variation: Pork tenderloin (1 1/2 pounds) thinly sliced may be substituted for the chicken.