Directions:
- Sprinkle chicken with the salt. In a medium skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-12 minutes or until chicken is no longer pink, turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm.
- Add ginger and garlic to skillet; cook about 30 seconds or until fragrant. In a small bowl whisk together coconut milk, 1 tablespoons cilantro, peanut butter, black pepper and crushed red pepper flakes. Add mixture to skillet. Cook and stir over medium-high heat until bubbly.
- Slice chicken and serve over rice (see recipe for coconut rice with snow peas, if desired). Top chicken with coconut-peanut butter sauce. Sprinkle with remaining cilantro and chopped peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.33 Kcal (1186 kJ) | ||
| Calories from fat | 171.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.07g | 29% | |
|---|---|---|---|
| Cholesterol | 66.91mg | 22% | |
| Sodium | 524.39mg | 22% | |
| Potassium | 500.01mg | 11% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 26.08g | 52% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 175.17 Kcal (733 kJ) | ||
| Calories from fat | 106.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 29% | |
|---|---|---|---|
| Cholesterol | 41.36mg | 22% | |
| Sodium | 324.2mg | 22% | |
| Potassium | 309.12mg | 11% | |
| Total Carbs | 3.41g | 2% | |
| Sugars | 0.99g | 6% | |
| Dietary Fiber | 1.09g | 7% | |
| Protein | 16.12g | 52% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 0.6mg | 6% | |
| Calcium | 12.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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