Recipe for cooking Thai Chicken Breasts

Recipes from Thailand :: Thai Main Dish Poultry

4 (5 ounce) chicken breasts
3/4 c. coconut milk
2 Tbsp. peanut butter
1 Tbsp. Thai chili paste
1 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. freshly minced ginger
1 clove garlic, thinly sliced

In a lidded container, combine all ingredients and marinate overnight.

Remove chicken from container and sauté for 3 to 4 mins. on one side then turn over. Add marinade to skillet, reduce heat, cover and braise chicken until done and the sauce has reduced to half, about 10 mins.

Serve over basmati rice, garnished with whole peanuts and chopped green onion.

NOTE: Because you are adding the marinade to partially cooked chicken, you must be sure the sauce gets fully cooked, reaching a temperature of 160 degrees fahrenheit for at least 3 mins.