Thai Chicken In Peanut Sauce (Dinner For Two)

• 1/2 lb boneless skinless chicken tenderloins
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 minced garlic cloves
• 3/4 cup peanut butter
• 1 1/2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1/2 teaspoon red pepper
• 1 tablespoon rice vinegar
• 1 cup broccoli
• 1/2 cup bean sprouts
• 3/4 cup light coconut milk
• 1 boil-in-the-bag rice

1. Brown chicken in olive oil in skillet#1.
2. Add broccoli and garlic in skillet#1.
3. Warm up peanut butter in microwave (1 min) Then spoon peanut butter, salt, soy, chili sauce, red pepper, and vinegar into skillet #2.
4. Warm this mixture and add coconut milk to achieve desired taste and creaminess.
5. Once veggies and chicken are nearly finished cooking in skillet #1, add bean sprouts.
6. Add sauce from skillet #2 when bean sprouts are light brown.
7. Serve contents on a bed of white rice.

chicken, olive oil, salt, garlic, peanut butter, soy sauce, chili sauce, red pepper, rice vinegar, broccoli, bean sprouts, light coconut milk, boil

Taken from www.food.com/recipe/thai-chicken-in-peanut-sauce-dinner-for-two-105196 (may not work)