Spicy Chicken in Coconut Peanut Sauce

Spicy Chicken in Coconut Peanut Sauce

This dish starts with a sauté of sliced chicken breast, thinly sliced onions, minced garlic, finely shredded ginger, and slivers of green chili peppers. The base for the sauce is a mixture of coconut milk and chicken stock, flavored with peanut butter and the devilishly spicy Indonesian chili sauce called Sambal Ulek. For such a simple recipe, the results of this dish will make your taste buds rejoice!

1 pound boneless chicken breast or thigh, cut into thin strips
1 tablespoon peanut oil
1 knob ginger root, peeled and finely shredded
1 small onion, thinly sliced
1 green chili pepper, seeded and thinly sliced
3 cloves garlic, finely minced
1 teaspoon Sambal Ulek
1 tablespoon peanut butter
1 cup chicken stock
1 cup coconut milk
Salt to taste
Fresh lime wedges for garnish

In a small saucepan, combine coconut milk, chicken stock, sambal ulek, and peanut butter, bring to a simmer over medium heat and whisk to thoroughly blend. Set aside. Heat oil in wok. Add chicken, onions, garlic, ginger, and chili pepper and stir-fry until chicken is lightly browned and onions are tender. Add coconut sauce and simmer uncovered over low heat until chicken is done and sauce is thickened, about 20 minutes. Serve with steamed rice and fresh lime wedges.