4 boneless chicken breast halves, cut in strips
(drain on paper towel to remove excess moisture for best browning)
Pam or oil for sauteing
3 – 4 Tbsp. finely chopped onion
2 garlic cloves, chopped fine (or use a garlic press)
1 – 2 tsp. sweet chili sauce – Asian food section of store
1/2 cup crunchy peanut butter (smooth is fine)
2 Tbsp. fresh lime juice (1 lime) – microwave lime for 20 sec. for more juice
grated rind of lime, optional – for enhanced lime flavour
1 – 2 tbsp. soy sauce (or more to taste)
1 Tbsp. grated or finely chopped fresh ginger
1 can (400 ml.) coconut milk
Saute chicken strips in lightly oiled frying pan over medium-high heat until browned. You do not have to cook them completely. Remove to a separate plate.
Saute onion and garlic in drippings, adding a little more oil if necessary, over medium heat until softened but not browned. Add remaining ingredients in order given. Stir well to mix. Taste and adjust flavours adding the larger amounts or chili sauce and soy sauce if you like. Add chicken strips and simmer for about 10 to 15 minutes. Serve with rice.