Thai Peanut Chicken

4-6 chicken breasts
salt and pepper
1 c. peanut butter(creamy or crunchy)
1-2 tsp minced garlic
4 tsp soy sauce
2 tbsp brown sugar(add a little more if want it sweeter)
1/3 c. coconut milk(comes in can in chinese section)
1 tbsp lime juice
red pepper flakes(1/4-1/2 tsp)
1/4-1/2 c. water

Optional: 1 tsp worchesterchire, 1 tsp fish sauce, lemon juice, etc.?, 2 tsp ginger

I just cook the chicken breasts in the frying pan cut up in big, think chunks-more thai style with a little canola or veggie oil until browned). Season in the beginning with some salt and pepper.

Sauce:

Nuke peanut butter about 3o sec so soft.
Add soy sauce, brown sugar, garlic, (ginger-I do), lime juice, coconut milk, red pepper flakes(the more you add the hotter). Basically mix it all together and then add water. Can cook a bit on medium in sauce pan or just throw into the chicken as is. Then add whatever frozen veggies. We really like the one with broccoli, carrots or pea pods and water chesnuts. Just cook on med until veggies are warm and cooked through. Serve up. COuld serve with thai noodles or rice or whatever. WE do without with the low carb lifestyle. Would be fantastic though!