Ingredients

• 0.25 cups coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon cilantro leaves
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons garlic paste
• 1.5 teaspoons ground turmeric
• 0.25 teaspoons kosher salt
• 1 dash Worcestershire sauce
• 1 pound boneless chicken breast

Instructions

1. 1 For marinade, whisk coconut milk, brown sugar, cilantro, soy sauce, garlic paste, turmeric, salt, and Worcestershire sauce together in a bowl. Add chicken and toss well to coat. Cover and refrigerate for at least 2 hours and up to overnight.
2. 2 For peanut sauce, add coconut milk, peanut butter, water, white vinegar, ginger paste, red pepper, garlic powder, chili powder, black pepper, cumin, turmeric, sugar, and salt to a saucepan. Bring to a simmer over low heat and stir until thickened, about 3 minutes. Remove from heat and set aside.
3. 3 For chicken, heat a wok or large skillet over medium heat. Pour in a small amount of oil, then add chicken. Cook, stirring frequently, until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
4. 4 Divide rice amongst serving bowls; add chicken. Top with cilantro, green onion, and crushed peanuts, and drizzle with peanut sauce or serve peanut sauce on the side.

Nutrition per serving