Thai Peanut Chicken

This turned out super yummy! I found the recipe on Pinterest but I am making some adjustments based on things I did this batch and some things I want to change for next batch. It adds a little international flair to our recipe rotation and was a bit hit!

Ingredients

• 2 – 3 Cooked Chicken Breast (Roughly chopped into bite sized pieces)
• 1 can Coconut Milk (The original recipe called for coconut cream but I could not find it and this ended up still being very thick…almost too thick.
• 3/4 Creamy Peanut Butter
• 1 cup Chicken Stock
• 1 tablespoon Curry Powder
• 1/2 teaspoon Cayenne Pepper (Optional)
• 3 tablespoons Coconut Oil (For sautéing vegetables)
• 4  large Carrots (Sliced into bite sized circles)
• 2 small Onion (Diced)
• 1 cup Frozen Green Beans
• salt and pepper to taste
• 1/2 cup Peanuts (garnish)

Directions

1.
In a high sided skillet sauté (on medium heat ) carrots and onions in coconut oil until soft. Warm frozen green beans in the pan. Remove vegetables from pan into a bowl for addition to the sauce later.
2.
In the same pan (vegetables removed) pour can of coconut milk, chicken stock, and peanut butter. Whisk until completely combined (should be thick but saucy--add water as necessary to thin) Stir in curry powder and cayenne powder (optional.) Add salt and pepper to taste.
3.
Add vegetables and chicken pieces to the sauce in the pan and warm through, stirring occasionally. Serve over brown rice. Garnish with peanuts (optional.)