Thai Peanut Chicken and Rice

Ingredients

• 2 tablespoons oil, divided
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/3 cup thinly sliced carrots
• 1 green pepper, chopped
• 1/2 teaspoon ginger
• 1 pound chicken, cut into bite size pieces
• 1 cup rice
• 1 can coconut milk
• 1/4 cup natural peanut butter
• 1 3/4 cup chicken broth
• salt and pepper, to taste

Instructions

1. Heat 1 tablespoon oil over medium high heat. Add onions, garlic, carrots, pepper and ginger.
2. Saute for 2-3 minutes or until onions and peppers are soft.
3. Add chicken and cook for about 5 minutes until pink is gone, but not all the way since it will continue to cook.
4. Push chicken and veggies to the side and add remaining oil and the rice. Cook for about 2 minutes until a few pieces of rice are golden brown.
5. Place the peanut butter in the microwave for about 30 seconds to loosen, then add coconut milk and whisk together.
6. Add the coconut milk mixture and the chicken broth to the skillet.
7. Bring to a boil, then cover and lower heat to simmer. Simmer about 20-25 minutes until the rice is done and most of the liquid has absorbed.
8. Serve immediately.