Asian Peanut Chicken

• 4 (8-ounce) boneless, skinless chicken breasts
• 1/2 cup Thai peanut sauce
• 1/4 cup less sodium soy sauce
• 1 (14-ounce) can Thai coconut milk
• 2 teaspoons sugar
• 2 tablespoons sesame oil
• 2 medium garlic cloves, minced or pressed
• 2 tablespoons minced fresh ginger
• 6 green onions, thinly sliced on the diagonal (white and pale green part only)
• 4 teaspoons Thai green curry paste
• 1 teaspoon undiluted chicken base or 1 (1 cup) chicken bouillon cube
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• 2 red bell peppers, cut in 1-inch pieces
• 1 green bell pepper, cut in 1-inch pieces
• 1 serrano chile, minced
• 1/3 cup thinly sliced fresh basil
• Cooked brown or white rice
• Vegetable peeler (to peel ginger)

1. Cut the chicken breasts in bite-size chunks (1 x 1-inch) or strips (1 1/2 x 1 1/2-inch) and set aside.
2. In a small bowl, mix together the peanut sauce, soy sauce, coconut milk and sugar.
3. In a medium saucepan, heat the sesame oil and saute the garlic, ginger, green onions and green curry paste until garlic is fragrant.
4. Add the chicken and chicken base; saute until no pink remains.
5. Add the peanut sauce mixture and stir to coat.
6. Add the cornstarch mixture, whisking to avoid lumps.
7. Heat to boiling and allow sauce to thicken, about 2 minutes.
8. Add the red and green pepper chunks and the serrano chile.
9. Remove from the heat and add the basil.
10. Serve hot over rice.
11. A family dinner winner!
12. Variation: Pork tenderloin (1 1/2 pounds) thinly sliced may be substituted for the chicken.

chicken breasts, peanut sauce, soy sauce, coconut milk, sugar, sesame oil, garlic, fresh ginger, green onions, green curry, chicken base, cornstarch, red bell peppers, green bell pepper, serrano chile, fresh basil, white rice, vegetable peeler

Taken from www.cookstr.com/recipes/asian-peanut-chicken (may not work)