Thai Chicken

 ***HAPPY NEW YEAR!! 2010 is going to be fantastic! I just know it.***

Throughout the entire process of this recipe I was very skeptical of whether or not it would taste halfway decent at all. Peanut butter, chives, coconut milk? Who would have thought this would go together so nicely! Really it does and is worth a shot in my book. I served this with a side of brown rice (and I started making my brown rice 50/50 with water/chicken broth so it's less dry).

This is defnitely a winner in my book! It has that slight hint of asian cuisine while being easy and quick enough to do yourself at home. This dinner was even so filling I didn't finish my plate! Great for appetite supression if you are looking to lose weight. Email me or comment if you would like the nutritional information!

This is a can of coconut milk. Not too cheap, but not really expensive. Plan two meals to use this in one week so you don't waste it. You can find this in your local supermarket near the asian or thai foods.

Don't skip the peanuts. They really bring it all together.

Thai Chicken

Adapted from: Biggest Book of 30-Minute Meals (Better Homes & Garden)

4 skinless, boneless chicken breasts (medium sized, 1-1.5 lbs)

4 green onions, cut into 1/2-inch pieces

1/4 cup creamy peanut butter

3/4 cup unsweetened coconut milk

1/4 tsp black pepper

1/4 tsp ground ginger

1 tbsp cooking oil

1/4 cup honey roasted peanuts (optional to chop them)

In a small mixing bowl, combine coconut milk, peanut butter, ginger and pepper. Set aside.

In a large skillet, heat oil over medium heat and cook chicken breasts until cooked thoroughly. Remove from skillet and keep warm. Add green onions to warm skillet and cook for 1-2 minutes until tender. Stir in sauce mixture, stirring until bubbly. Remove from heat.

Place chicken on plate and spread sauce over top and sprinkle with peanuts to serve.