INGREDIENTS:

• 2 tablespoons cooking oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger root, minced
• 1 pound chicken breast, cut into bite-sized pieces
• ¼ cup chili sauce
• 3 tablespoons crunchy peanut butter
• 3 teaspoons chili powder
• 1 teaspoon dark brown sugar
• 14 ounce can unsweetened coconut milk
• 1 teaspoon salt
• Chopped fresh cilantro for garnish
• Chopped roasted peanuts for garnish (optional)

INSTRUCTIONS:

1. Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
2. Serve over steamed rice garnished with cilantro and roasted peanuts.