Chili Peanut Coconut Chicken
Prep time
Cook time
Total time
Serves: Serves 4
  • 2 tablespoons cooking oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger root, minced
  • 1 pound chicken breast, cut into bite-sized pieces
  • ¼ cup chili sauce
  • 3 tablespoons crunchy peanut butter
  • 3 teaspoons chili powder
  • (we highly recommend this homemade chili powder)
  • 1 teaspoon dark brown sugar (paleo: omit)
  • 14 ounce can unsweetened coconut milk
  • 1 teaspoon salt
  • Chopped fresh cilantro for garnish
  • Chopped roasted peanuts for garnish (optional)
  1. Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the chili sauce, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
  2. Serve over steamed rice garnished with cilantro and roasted peanuts.
Recipe by The Daring Gourmet at