Thai Satay chicken

2 tablespoons coconut oil
1 large boneless, skinless chicken breast diced
ginger diced (approximate 2 inch piece)
Garlic pressed (approximate 4 cloves)
1 can thai coconut milk
1 cup non fat milk
1 cup peanut butter
1/4 cup chopped carrot
1/4 cup chopped peanuts
1 can baby corn, drained
1 can (3 oz) sliced water chestnuts, drained
2-4 teaspoons coriander
2-4 teaspoons cilantro (can use fresh, add at end as garnish)
frozen peas (16 oz bag)
Green onions chopped (1/4 cup)
Package Udon noodles

chop all ingredients ahead of time. Adjust seasonings to taste.

Prepare Udon noodles according to package directions

Saute diced chicken in pan with coconut oil. Add ginger and garlic and sautee approximately 1 minute

Add coconut milk, milk, peanut butter and mix till blended.
Add chopped carrot, peanuts, baby corn, water chestnuts and dried seasoning.
Add frozen pea's and cook till heated through. Approximately 10 minutes

Serve over udon noodles. garnish with chopped green onion and if desired additional chopped peanuts and fresh cilantro

Serving Size: Makes 8-12 1 cup servings