Ingredients:

2 tablespoons vegetable oil, divided

1 pound boneless, skinless chicken breasts, cut into bite-size chunks

1 large celery stalk, sliced 1 red 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 pepper sauce

1 1⁄4 teaspoons salt

 

Directions:

Heat 1 tablespoon oil until hot in 3-quart saucepan over medium-high heat. Add chick- en. Cook until lightly browned on all sides, 5 to 10 minutes, stirring frequently. With slot- ted spoon, remove chicken to plate.

 

Heat 1 tablespoon oil in saucepan over medium heat. Add celery and red pepper; cook 5 minutes. Add green onion and garlic; cook 1 minute longer.

 

Return chicken to sauce- pan. Add coconut milk, water, peanut butter, pepper sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

 

Makes 4 servings.