Adapted from The Calgary Mirror
1 tsp. vegetable oil
1 lb. boneless, skinless chicken breasts cut into strips
½ c. chopped onion
¾ c. medium salsa (if you like it less spicy use mild salsa; more spicy use hot salsa)
¼ c. natural or light peanut butter
1 c. light coconut milk or 2% evaporated milk
1 tsp. cornstarch
salt and pepper
chopped fresh cilantro or dried cilantro
In a large nonstick skillet, heat oil over medium high heat, and cook chicken and onion, stirring until chicken is browned all over. Stir in salsa and peanut butter. Combine milk and cornstarch, gradually stir into skillet. Cook stirring over medium heat until boiling and thickened. Season with cilantro, salt and pepper. Serve over hot cooked vermicelli noodles or rice. 4 servings.
