Creamy Peanut & Coconut Curry Chicken

Creamy Peanut & Coconut Curry Chicken
  • 3/4 c. light coconut milk
  • 1/4 heaping c. creamy peanut butter
  • 1 T. red curry paste
  • 1 T. amino liquids
  • 2 T. fish sauce
  • 2 t. sesame oil
  • honey to taste
  • 1 chicken breast, cubed
  • 1 t. evoo
  • 1/4 purple onion, chopped
  • 2 cloves of garlic, minced
  • half of the sauce from above

Heat olive oil in a pan on medium-high heat, saute the onion and garlic. Arrange a single layer of chicken on the base of the pan. Cook for 2 minutes and then flip. Pour in the sauce and turn the heat to low. Cover and cook for about 8-10 more minutes. Remove chicken and cook down the sauce until slightly thickened. Serve with bean threads or rice.

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