Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons cooking oil
  • 1 yellow onion (, chopped)
  • 2 cloves garlic (, minced)
  • 1 inch piece ginger root (, minced)
  • 1 pound chicken breast (, cut into bite-sized pieces)
  • 2 tablespoons sweet chili sauce ((click link for homemade chili sauce recipe))
  • 2 tablespoons tomato sauce or ketchup
  • 3 tablespoons crunchy peanut butter
  • 1 tablespoons chili powder
  • OR homemade chili powder
  • 1 teaspoon dark brown sugar ((optional; paleo: omit))
  • 14 ounce unsweetened coconut milk
  • 1 teaspoon salt
  • Chopped fresh cilantro for garnish
  • Chopped roasted peanuts for garnish

Instruction

  • Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
  • Serve over steamed rice garnished with cilantro and chopped roasted peanuts.