Pollo con cacahuetes al estilo tailandés

Ingredientes

• 2 tablespoons cooking oil
• 1 yellow onion (, chopped)
• 2 cloves garlic (, minced)
• 1 inch piece ginger root (, minced)
• 1 pound chicken breast (, cut into bite-sized pieces)
• 2 tablespoons sweet chili sauce ((click link for homemade chili sauce recipe))
• 2 tablespoons tomato sauce or ketchup
• 3 tablespoons crunchy peanut butter
• 1 tablespoons chili powder
• OR homemade chili powder
• 1 teaspoon dark brown sugar ((optional; paleo: omit))
• 14 ounce unsweetened coconut milk
• 1 teaspoon salt
• Chopped fresh cilantro for garnish
• Chopped roasted peanuts for garnish

Preparación

1. 1

   Heat the oil in skillet over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. If the sauce is too thin for your liking, dissolve a tablespoon of cornstarch in 2 tablespoons of water, stir it into the sauce, and simmer or another minute until thickened. Add salt to taste.Serve over steamed rice garnished with cilantro and chopped roasted peanuts.