Chicken with Coconut-Lime Peanut Sauce

1/2 cup light coconut milk
1/2 cup Trader Joe's peanut butter
1 tablespoon thai red curry paste
juice from 1 lime
1 tablespoon soy sauce
2 tablespoons fish sauce
2 teaspoons toasted sesame oil
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 packet of Stevia
2 pounds chicken breast, diced into 1 inch pieces
1/2 cup white onions, diced
3 garlic cloves, minced
1 teaspoon unrefined coconut oil
1 cup asparagus spears, cut into 1 inch pieces
Optional garnish:
Peanuts, chopped
green onion, chopped
toasted unsweetened coconut flakes

Prepare the sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, stevia & seasonings to form a sauce. Taste for seasonings, and set aside.

In a large skillet over medium heat heat the coconut oil. Add onions and garlic and cook until translucent. Add the chicken, cook until no longer pink and cooked through - about 10 minutes.

Stir occasionally and add sauce into chciken. Partially cover and simmer for about 5 minutes to let flavors meld. Add asparagus during the last few minutes of cook time.

Garnish with optional peanuts, chopped green onions or coconut flakes. Best served with brown rice.



Number of Servings: 4

Recipe submitted by SparkPeople user MAMAKRYSTAL.