Thai Chicken

Ingredients:
2 lbs. boneless, skinless chicken breasts
2 tbsp. olive oil,

1 tbsp. olive oil
1 medium onion
1 minced garlic clove

1 tsp. coriander
1/2 cup sweet hot oriental chili sauce
1 tsp. cumin
2 tbsp. soy sauce
1 tsp. salt
2 tbsp. fish sauce
2 tsp. grated fresh ginger
2 tbsp. smooth peanut butter
1 tbsp. lime juice

14 oz. can coconut milk (you can use light if you want, or evaporated milk)

Directions:
Cut chicken in strips, heat oil in large frying pan and brown
until cooked through. Set aside.

Saute the next 3 items until tender. Add the next 9 ingredients
and heat through. Add the can of coconut milk and stir to
blend.

Add chicken and simmer.

Penny Saver Version: Use cheaper cut of chicken and bone
yourself. Replace olive oil with vegetable oil. Use garlic
powder and ginger spice. Use evaporated milk instead of
coconut milk.

Casserole Method: Brown chicken and set aside. Saute
onion, garlic. Blend in rest. Place chicken in covered
casserole and pour sauce over. Cook 1 hour at 375F. Add
lime juice just before serving.

Description:
This is super easy and one of our new favorites. I added red
peppers and pea pods to ours.
-Jill Zinn