Chicken in Peanut Sauce

Ingredients

• 2 cloves garlic
• 2 inches fresh ginger
• 1 Tbsp vegetable oil
• 1 lb. chicken breast
• 1 can coconut milk
• 1/2 cup natural peanut butter
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1/2 tsp sriracha hot sauce, optional
• 1 medium lime
• 1/4 bunch cilantro, optional
• 4 cups cooked jasmine rice

Directions

1. If you do not already have jasmine rice cooked, start it before anything else so it finishes around the same time as the chicken. For the sauce, finely chop the garlic, then peel and grate the ginger directly into a large skillet or pot. Add the vegetable oil and cook them over medium heat for about 2 minutes, just until softened and aromatic.
2. Cut the chicken into small pieces, about 1 inch across, and add them to the skillet or pot. Cook, stirring as needed, until the pieces are lightly browned and cooked through, about 10 minutes.
3. Reduce the heat to low, then add the coconut milk and peanut butter. Stir carefully until they blend together, scraping up the browned bits from the bottom as you go. When the sauce is mostly smooth, stir in the soy sauce, brown sugar, sriracha, and the juice from half of the lime. Mix everything together and let it warm through, about 10 minutes.
4. Remove the cilantro leaves from the stems and chop them roughly. Spoon about 1 cup of jasmine rice into each bowl, then ladle the chicken and sauce over it, about 3/4 cup. Finish with the chopped cilantro.