INGREDIENTS
- 1 garlic clove
- 1 inch fresh ginger
- 1 tablespoon cooking oil
- ½ pound chicken breast
- 7 ounces coconut milk
- ¼ cup peanut butter (without sugar)
- 1 teaspoon soy sauce
- ½ tablespoon brown sugar
- Chili flakes to taste
- 1 medium-size lime
- Cilantro for decoration
DIRECTIONS
- Mince the garlic.
- Grate the ginger. (Peeling is optional.)
- Cut the chicken breast into small pieces, about one inch across.
- Add oil, garlic and ginger to a large skillet (or pot) and sauté over medium heat until the garlic and ginger are soft.
- Add the chicken to the skillet. Sauté until the chicken is lightly brown on the outside and cooked all the way through. This will normally take about 10 minutes.
- Turn the heat down to low before stirring in coconut milk and peanut butter. If the heat is too high, the coconut milk can separate.
- Stir in soy sauce, brown sugar and chili flakes.
- Cut the lime and squeeze it over the dish to add the juice (but not the rest of the lime).
- Cook for 10 minutes.
- Chop the cilantro and sprinkle it on top of the dish before serving.
