Thai Chicken

Another family favorite!  My 2 year old ate 3 servings of this yesterday.  I would recommend serving this with broccoli or asparagus. 

Thai Chicken

2 lbs boneless skinless chicken breast

2-3 Tb canola oil

2 cups coconut milk

2 Tb peanut butter

2 Tb cornstarch or tapioca starch

½ Tb gluten free soy sauce (I use La Choy’s.)

1 tsp ginger

½ tsp salt

Cooked rice – I prefer basmati, but you could use jasmine, white or brown rice.

Cut the chicken in small chunks.  In a large skillet, cook the chicken in canola oil over medium-high heat for about 10 minutes.  Mix together coconut milk, peanut butter, corn or tapioca starch, soy sauce, ginger and salt.  Pour into skillet with the chicken.  Bring to a boil, reduce heat to medium and let simmer for about 20 minutes.  Stir often.  Serve over rice.  Makes 4-6 servings.