Ingredients
1 can (13.66 ounces) coconut milk1 package (3-1/2 ounces) Thai peanut sauce mix4 boneless skinless chicken breast halves (6 ounces each)1 package (8-1/2 ounces) ready-to-serve jasmine rice2 green onions, thinly slicedSpanish peanuts, optional
Preparation
Combine coconut milk and sauce mix in a small saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Arrange chicken in a greased 11x7-in. baking dish. Pour sauce over top. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Prepare rice according to package directions. Serve with chicken and sprinkle with onions and peanuts if desired.
