Chicken with Coconut-Lime Peanut Sauce

Sauce

1/2 cup light unsweetened Coconut Milk

1/2 cup natural Peanut Butter (I like crunchy)

1 tablespoon Thai Red Curry Paste

Juice from 1 Lime (about 1 tbs lime juice)

1 tablespoon Soy Sauce or Tamari

2 tablespoons Fish Sauce

2 teaspoons Toasted Sesame Oil

Pinch of the following:

Cracked Black Pepper

Cinnamon

Cayenne

Stevia to taste, or your favorite natural sweetener

Chicken

2 pounds Chicken Breast, cut into 1 inch pieces

1/2 cup diced Onion

a few Garlic Cloves, chopped

1 teaspoon unrefined Coconut Oil

1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional Garnishes

Chopped Cilantro

chopped Peanuts

Green Onion

toasted unsweetened Coconut Flake

Srirach sauce

Sauce

In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.

Chicken

Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.

Notes

Instead of sweetening the sauce with Stevia, honey would be another great option.

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Chicken with Coconut-Lime Peanut Sauce