30-Minute Thai Peanut Chicken

subheading: For the chicken:

1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes

1 egg white from medium or large egg

1 tablespoon corn starch

1 tablespoon rice vinegar

subheading: For the veggies and sauce:

2 tablespoons coconut oil divided

1 medium bunch broccolini

1 medium red onion peeled, halved and sliced about ¼-inch thick

1 to 2 tablespoon red curry paste

⅔ cup peanut butter

2 tablespoons brown sugar

1 ½ tablespoons finely chopped fresh ginger or ginger paste

2 cloves garlic minced

1 ½ teaspoons turmeric

½ medium red onion finely chopped

14 ounce can coconut milk I use light

2 cups chicken broth

¼ cup low sodium soy sauce

subheading: To finish:

chopped peanuts for garnish

fresh lime wedges

cilantro mint, Thai basil, for garnish, if desired

sesame seeds if desired for garnish (I use black and white)

Directions at thecafesucrefarine.com

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