Recipe Courtesy of Cathy Lowe
Prep Time:
10 min
Cook Time:
20 min
Serves:
2 servings
The Above Photo is not what your meal will look like.. we thought something was better than nothing 
Ingredients
- 2 tablespoons peanut oil
- 1 tablespoons ginger, peeled and grated
- 1 clove garlic, finely chopped
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- 1 teaspoons chili powder
- 3 tablespoons smooth peanut butter, preferably unsweetened
- Chili sauce to taste
- 4 to 6 scallions, thinly sliced
- 1 cup unsweetened coconut milk
- Salt and pepper
- 1 cucumber, peeled, seeded and sliced
- Cilantro leaves to garnish
Directions
In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
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