Instructions

• Heat 2 tablespoons cooking oil in a large skillet over medium-high heat.
• Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the minced garlic and minced ginger and cook, stirring, until fragrant, about 1–2 minutes.
• Add the 1 pound chicken breast cut into bite-sized pieces and cook, stirring occasionally, 3–4 minutes, until pieces are lightly browned on the outside (they will finish cooking in the sauce).
• Add 2 tablespoons sweet chili sauce, 2 tablespoons tomato sauce or ketchup, 3 tablespoons crunchy peanut butter, and 1 tablespoon chili powder (or homemade chili powder). If using the optional brown sugar, add 1 teaspoon now. Stir until the peanut butter is fully incorporated.
• Pour in 14 ounce unsweetened coconut milk and add 1 teaspoon salt. Stir to combine and bring the mixture to a brief boil.
• Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded.
• If the sauce is thinner than you prefer, uncover and simmer a few minutes more, stirring occasionally, until it reaches your desired thickness.
• Taste and adjust seasoning if desired.
• Serve garnished with chopped fresh cilantro and chopped roasted peanuts.