Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/3 cup creamy natural peanut butter
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- In a large skillet over medium-high heat, add the vegetable oil and cook the chicken until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium, add the minced garlic, and sauté for about one minute until fragrant.
- Stir in the soy sauce, peanut butter, and coconut milk; mix well to combine.
- Return the cooked chicken to the skillet and stir until coated in the sauce. Let simmer for a few minutes until heated through.
- Serve warm, garnished with chopped peanuts or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 403
- Sugar: 6g
- Sodium: 584mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 73mg