Chicken with Chili and Coconut

Pour the chicken soup into a measuring cup or small baking bowl. Crumble the coconut cream bar and add to the chicken soup form and stir until dissolved.

Heat the oil in a preheated wok or large heavy skillet.

Add the chicken strips and stir-fry until golden brown.

Mix in the chopped red chili and scallions and roast for a few min over mild heat.

Add the peanut butter, chicken broth mixed with coconut milk, lime rind and lime juice and gently toss not with the lid closed for about 5 min, stirring frequently to prevent the mixture from settling on the bottom of the wok or possibly the pan.

Place the chicken with chili and coconut on a warmed serving plate, garnish with the red chili pepper and the young onion turned as a brush and bring to the table with cooked long grain rice.

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