pound boneless, skinless chicken breasts, cut into bite-size pieces
1
large stalk celery, sliced
1
red bell pepper, seeded and diced
1
large green onion, thinly sliced
1
large clove garlic, minced
1
(14-ounce) can coconut milk
1/2
cup water
1/4
cup creamy peanut butter
2
teaspoons Original TABASCO® brand Pepper Sauce
1-1/4
teaspoons salt
Chopped fresh cilantro (optional)
Heat 1 tablespoon oil in 3-quart saucepan over medium-high heat. Add chicken pieces; cook 5 to 10 minutes or until lightly browned on all sides, stirring frequently. Remove chicken to plate with slotted spoon. Add remaining 1 tablespoon oil to saucepan; cook celery and red bell pepper 5 minutes over medium heat. Add green onion and garlic; cook 1 minute.
Return chicken to saucepan; add coconut milk, water, peanut butter, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Garnish with cilantro, if desired.
Note
Coconut milk is readily available in ethnic sections of supermarkets. Be sure to purchase unsweetened coconut milk rather than “cream of coconut,” used mainly for desserts and mixed drinks.
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