Prep Time:	10 min.
Cook Time:	20 min.

Ingredients:

• 1 tbsp (15 mL) peanut oil
• 2 whole boneless chicken breasts, skinned and halved
• chopped peanuts

• 2 tsp (10 mL) peanut oil
• 1 shallot, chopped fine
• 2 garlic cloves, chopped fine
• 1/2 cup (125 mL) light coconut milk
• 1/4 tsp (1 mL) dried crushed red pepper flakes
• 1/4 cup (50 mL) smooth peanut butter
• 1 tbsp (15 mL) lime juice
• 2 tsp (10 mL) soy sauce
• 1 tsp (5 mL) grated fresh ginger

1. In large heavy frypan, heat 1 tbsp (15 mL) oil over medium heat. Add chicken; cook, covered, for 8 to 10 mins or until no longer pink inside, turning once. Transfer chicken to serving platter and keep warm.

1. In small heavy saucepan, heat oil over medium heat. Add shallot and garlic; saute 3 mins or until tender. Add coconut milk and dried red pepper flakes; bring to a boil. Remove pan from heat and whisk in peanut butter. Return to heat and bring to a simmer, stirring constantly. Stir in lime juice, soy sauce, and ginger.
2. Pour some of the peanut sauce over chicken. Serve remaining sauce separately. Garnish chicken with peanuts and cilantro.