Quick & Easy Thai Peanut Chicken

• 4- 5 boneless, skinless chicken thighs, or 2 large boneless chicken breasts, cut into bite-sized dice
• 1-2 tsp cooking oil
• 1/2 medium onion, diced
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp salt
• a quantity of loose frozen stir fry vegetables (optional) (you decide how much you want)

• 1 tsp ginger paste (or 1/2 tsp freshly grated ginger or 1/4 tsp dried ginger powder)
• 1 tsp Asian Chili garlic sauce, plus more, to taste or Sambal Oelek or Sriracha
• 1 TBS soy sauce, low-sodium recommended
• 1/2 tsp brown sugar
• 1 TBS peanut butter, smooth or crunchy, plus a bit more stirred in at the end, if you like
• 2/3 cup (160ml) full fat coconut milk, make sure you stir or shake it well (You can freeze the remainder of the can to use at a later date)

• 1/2 tsp freshly grated lime zest
• the juice of 1/2 lime

• Chopped fresh coriander (cilantro)
• Fresh lime wedges for squeezing
• coarsely chopped peanuts

1. Heat the oil over medium high in a medium sized skillet. Add the chicken pieces. Cook, stirring frequently, until no longer pink. Add the vegetables if using. Sprinkle with the spices and salt.
2. Whisk together the chili sauce, ginger paste, brown sugar, and soy sauce. Stir into the chicken and vegetables to combine.
3. Stir in the coconut milk and peanut butter. Bring to the boil, then reduce to a simmer and cook, stirring occasionally for 10 to 15 minutes to blend the flavors and make sure the chicken is really cooked through.
4. Taste and adjust seasoning as required. You may also stir in an additional TBS of peanut butter if you desire and like more of a peanut flavor.
5. Serve hot and spooned over rice or noodles and garnished as desired.

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