Thai Chicken With Peanut Sauce – Missy

1/4 c. flour
1 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. cayenne pepper
2 T. vegetable oil
4 – 3/4 inch think boneless chicken breasts (about 5 oz. each) – you could also use pork chops or loins
1/3 c. fat free chicken broth
1/3 cup. unsweetened coconut milk (or light)
2 T. peanut butter (creamy or chunky)
1 T. honey
1 tsp. ground ginger

On a plate, mix flour, cumin, 1/2 tsp. salt, and cayenne pepper. Lightly coat meat in mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning once, 8 minutes or until cooked through. Meanwhile, in a bowl, combine broth, coconut milk, peanut butter, honey, 1/4 tsp. salt, and ginger.** Remove meat from skillet once cooked; add broth mixture and cook over medium heat, stirring constantly, 2 minutes or until thickened. Pour sauce over meat. Can garnish with peanuts, cilantro, scallions, and red bell pepper, if desired. Serve with rice noodles or snow peas.

**After making this once, I think I will add cumin and cayenne to the sauce as well and maybe decrease the amount of peanut butter to 1 1/2 T. But, I’m not sure how much to add, so I didn’t include it in the recipe.

4 servings – 7.5 points (if using chicken) per serving.