Thai Coconut Chicken

• 3 whole Chicken Breasts
• 1 can (13.5 Oz. Can) Unsweetened Coconut Milk
• 38 cups Low Sodium Soy Sauce
• 18 cups Fish Sauce
• 2 Tablespoons Minced Garlic
• 2 Tablespoons Creamy Peanut Butter
• 1 teaspoon Curry Powder
• 2 Tablespoons Sriracha, Or To Taste
• 2 cups Steamed Or Frozen Veggies Of Choice (Broccoli, Carrots, And Snap Peas Are Best)

1. Cut chicken into 1 inch cubes.
2. Whisk together coconut milk, soy sauce, fish sauce, garlic, peanut butter, curry and sriracha.
3. Add chicken cubes to the sauce and let marinate for 15 minutes to 3 hours.
4. Pour chicken and sauce into a pan and cook for about 10 minutes over medium/high heat until chicken is cooked.
5. Add veggies right at the end and cook just until they are warmed through.
6. Serve over rice.

chicken breasts, milk, soy sauce, fish sauce, garlic, peanut butter, curry, sriracha, broccoli

Taken from tastykitchen.com/recipes/main-courses/thai-coconut-chicken/ (may not work)