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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Love the combination of peanut butter and coconut milk in this delicious-sounding chicken dish. Recipe is from my BH & G magazine - Diabetes, Love What You Eat. Only 4 grams of carbs per serving - 1 chicken breast half and 3 tbsp. sauce. Ingredients:
2 small boneless skinless chicken breast halves (8 ounces total) |
1/8 teaspoon salt |
1 teaspoon canola oil |
1 teaspoon fresh ginger, grated |
1 garlic clove, minced |
1/4 cup unsweetened light coconut milk |
2 tablespoons fresh cilantro leaves |
1 tablespoon peanut butter |
1/4 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon dry roasted peanuts, chopped |
Directions:
1. 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.
2. 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.
3. 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.
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