Yields 4 servings.

4 (5 ounce) chicken breasts
3/4 cup coconut milk
2 tablespoons peanut butter
1 tablespoon Thai chili paste
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon freshly minced ginger
1 clove garlic, thinly sliced

In a lidded container, combine all ingredients and marinate overnight.

Remove chicken from container and sauté for 3 to 4 minutes on one side then turn over. Add marinade to skillet, reduce heat, cover and braise chicken until done and the sauce has reduced to half, about 10 minutes.

Serve over basmati rice, garnished with whole peanuts and chopped green onion.

NOTE: Because you are adding the marinade to partially cooked chicken, you must be sure the sauce gets fully cooked, reaching a temperature of 160 degrees F for at least 3 minutes.

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