Guest cook in the kitchen tonight – Joe Jenkins! (Just kidding, Joe)
1 lb chicken breasts
1 tablespoon cornstarch
2 tablespoon oyster sauce (we use the vegetarian oyster sauce)
1 can coconut milk
2 teaspoons curry powder
1 tablespoon sugar
3 tablespoons peanut butter or Harris Teeter thai peanut sauce
bag of baby spinach
1/2 a red bell pepper, diced
Cut the chicken into bite sized cubes. Mix 1/2 tablespoon oyster sauce with the corn starch and a little bit of water. Pour the mixture on the chicken and let sit for a few minutes.
Meanwhile pour about half the can of coconut milk into a skillet and mix together with the curry powder. Heat over med-low heat until it starts to simmer. Add the chicken into the sauce and let it cook for 3 or 4 minutes.
In a bowl, mix the coconut milk the rest of the oyster sauce, the sugar, and peanut butter. I had some extra Harris Teeter brand Thai peanut sauce from a previous meal so I added that in too. Pour the concoction into the pan. Cook together with the chicken for about 8 minutes or until the chicken is cooked all the way through. Add in the spinach until it wilts. Serve with rice and garnish with red pepper and peanuts.