Quick Thai Chicken

1. 1

   In a small bowl stir together coconut milk, peanut butter, ginger and pepper; set aside.

2. 2

   In a large skillet cook chicken in hot oil over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning once halfway through cooking.

3. 3

   Remove from skillet; keep warm.

4. 4

   For sauce, add green onion to skillet.

5. 5

   Cook and stir about 2 minutes or until tender.

6. 6

   Stir in coconut milk mixture.

7. 7

   Cook and stir until bubbly.

8. 8

   To serve, spoon the sauce over chicken.

9. 9

   Sprinkle with peanuts.

No additional tips available.