Definitely Asian in flavor, this dish is easy to adjust for varying tastes. You can save some chopping by substituting powdered ginger or garlic. Adjust the spice level to your taste.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 Tablespoon vegetable oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 Tablespoon ginger, minced

• 1 can (14 oz) coconut milk

• 1/2 cup creamy peanut butter

• 2 Tablespoons soy sauce

• 1 Tablespoon lime juice

• 1 Tablespoon brown sugar

• chili paste or sriracha (to taste—start with about 1 tsp)

• 1/2 teaspoon turmeric powder

• Salt and pepper, to taste

• Fresh cilantro, chopped (optional, for garnish)

• Crushed peanuts (for garnish)

 Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. In the same skillet, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and ginger, and sauté for another minute until fragrant.

3. Pour in the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, chili paste, turmeric, salt, and pepper. Stir until the peanut butter is fully melted and the sauce is smooth.

4. Return the chicken to the skillet, making sure it’s submerged in the sauce. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

5. Remove from heat and let the dish sit for a few minutes to allow the flavors to meld. Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro and crushed peanuts for added texture and flavor.