This Thai chicken is something my husband requests often. I have a really tough time saying no because it's an amazingly easy and delicious dish, and because it's my husband. The only thing I don't like about this recipe is that it has chives in it. Don't get me wrong, I love chives and without them, this dish wouldn't be nearly as tasty. On the other hand, I hate that they go bad so quickly. While at the farmers market a few weeks ago, a gentleman was selling me some chives and he said you can chop them and freeze them. WHY have I not thought of that before? There will be no more throwing bad chives out of this house again! I'm going to try some recipes with my newly frozen chives soon so I'll update how it went. So far they still look great though!
Adapted from: Biggest Book of 30-Minute Meals (Better Homes & Garden)
Yields: 4 servings
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 canola oil
1/4 cup honey roasted peanuts
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.