Ingredients

The following ingredients have 4 Servings
  • 1 can coconut milk ((approximately 13.66 ounces))
  • ¼ cup crunchy peanut butter
  • ¼ cup hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons curry powder
  • 1 tablespoon fish sauce
  • 2 tablespoons tamari sauce
  • 2 tablespoons sesame oil
  • 1 cup onion (chopped)
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 1 ¼ pounds skinless (boneless chicken breast, cubed)
  • 3 cups potatoes (peeled and diced)
  • ½ cup cashews

Instruction

  • Combine first seven ingredients (coconut milk to tamari sauce) in a bowl and set aside.
  • Heat sesame oil on medium heat in a large non-stick skillet. Add onions and sauté for 2-3 minutes. Stir in the ginger and garlic.
  • Add chicken and cook until it is no longer pink inside.
  • Stir in the coconut mixture and potatoes and bring it to a boil.
  • Reduce heat, cover, and simmer for 15 – 20 minutes, stirring occasionally.
  • Stir in cashews. Remove from heat.