Ingredients

  • 1 Cup coconut milk
  • 1/4 Cup Peanut Butter
  • 1 Tablespoon Tamari
  • 1 Tablespoon sambol chili paste
  • 1 lime (Squeezed)
  • 1 Lbs boneless skinless chicken breast Sliced Thin
  • 1/2 onion Sliced Thin
  • 3 Cloves garlic Grated
  • 1 1/2 Cups Green Beans about 25 green beans
  • 1 Garnish cilantro
3 Servings
Prep Time 1 hr
Total Time 1 hr
Course Dinner, Main Courses
Servings 3 Servings

Instructions

  • Mix the coconut milk, peanut butter, tamari, sambol, and lime juice in a bowl.
  • Bring a little oil to medium high in a large frying pan. Add in the chicken and onion. Season with Salt and Pepper.
  • Cook the chicken and onion for about 5 minutes, stirring often, until lightly browning on the edges.
  • Reduce heat to low and add in the ginger and garlic. Cook 1 minute while stirring.
  • Add in the coconut milk mixture and stir to combine. Add in the green beans. Cook another 3-5 minutes until the beans are tender and the chicken is cooked through.
  • Serve and garnish with Cilantro. Suggestion - Serve over Cauliflower Rice or Starch Noodles!