Ingredients

• 2 chicken breast, cubed
• .5 cup of white onion, diced
• 1 bunch green onion cut into 1-inch sticks
• 2 Tbsp minced garlic
• 2 Tbsp minced ginger
• 1 bell pepper, sliced
• 1 Tbsp [Long-tail Sunset]
• 1 cup chicken stock
• 2 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 3 Tbsp peanut butter
• 1.12 oz can of coconut milk
• 1 cup of blanched spinach (optional) raw spinach also works
• 1 Tbsp fish sauce
• Juice of 1 lime

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Directions

1. Heat pan to medium-high and add oil to coat.
2. Sear chicken breast, it doesn’t need to be cooked through.
3. Remove chicken from pan to a clean plate.
4. Add onions and cook until translucent about 5 minutes. Cover the pot to create steam which will help clean the bottom of the pot.
5. Add green onions and cook 2 min before adding garlic and ginger.
6. Add bell pepper and cook 3 minutes until softened and looking caramelized.
7. Add Long- tail Sunset and cook 1- 2 more minutes.
8. Add chicken stock, rice vinegar and soy sauce.
9. Bring to a boil and add peanut butter.
10. Cook until peanut butter is fully melted in liquid and add coconut milk.
11. Add chicken back to the pot and bring to a simmer. Cook for 5 more minutes on low heat.
12. Add spinach and season with fish sauce and lime juice.
13. Cover the top and let sit for a few minutes to cool and let the flavors meld. Taste again to see if it needs adjustment. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow