Prep time
10 MIN
Total time
30 MIN
Serves
4

Ingredients

Directions

  1. In a preheated large,non-stick pan over medium-high heat,brown chicken breasts. Remove chicken from pan and set aside.
  2. Using the same pan,add garlic and ginger and sauté for 1 minute. Add stock to pan to deglaze,scraping any brown bits from pan and return to a simmer.
  3. Add peanut butter,coconut milk and chili flakes to pan and return to a simmer.
  4. Return chicken breasts to pan and cook covered for 10 – 12 minutes. Remove from heat and stir in cilantro,green onions,red peppers,lemon juice and shredded coconut.
  5. Transfer chicken to a serving platter or plates and spoon sauce over chicken.

Recipe tips

  • Try serving this with fresh tropical fruit like mango.
  • You can adjust spice in this dish by raising or lowering the amount of ginger and dried chilies.
  • Garnish with chopped peanuts.

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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Reviews

  • Excellent

    This dish was easy and yummy.

    Stephanie E. | January 8, 2018

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  • Rating by n

    This rating was left without a review.

    n s. | October 17, 2013

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