Thai Chicken:

• 2 Pounds Boneless Skinless Chicken Breasts (can substitute Thighs) – Cubed into 1 ½’’ pieces
• 1 large White Onion – thinly sliced
• 1 Green Bell Pepper – stemmed, seeded and thinly sliced
• 1 Red Bell Pepper – stemmed, seeded and thinly sliced
• 1 (14 oz) can Coconut Milk
• 1 Cup Low Sodium Chicken Stock
• ¼ Cup Peanut Butter (creamy or crunchy)
• 3 TBS Red Curry paste
• 2 TBS Fish Sauce
• 2 TBS Low Sodium Soy Sauce
• 2 TBS Light Brown Sugar
• 2 TBS Ginger – minced
• 2 large Cloves Garlic – minced
• ¼ tsp Crushed Red Pepper Flakes
• Kosher Salt & Ground Black Pepper
• 1 Lime – juiced (1 TBS + 1 tsp)

Optional for Garnish: Peanuts, Cilantro Leaves, Sliced Scallions

Bean Sprout Slaw:

• 5 oz Mung Bean Sprouts
• 2 Scallions – thinly sliced
• 1 large Carrots – shredded (about ½ cup)
• 2 TBS Fresh Cilantro Leaves – roughly chopped
• 1 Jalapeno – seeded, ribbed and minced
• 2 tsp Sriracha Hot Sauce
• 1 tsp Fish Sauce
• 1 TBS Sweet Thai Chili Sauce
• ½ tsp Ginger – grated
• 1 TBS Sesame Oil
• 1/2 Llime juiced (about 2 tsp)

Thai Peanut Sauce:

• ¼ Cup Creamy Peanut Butter
• ¾ Cup Light Coconut Milk
• 1 TBS Fish Sauce
• 1 TBS Soy Sauce
• 2 TBS Thai Red Curry Paste
• 1 TBS Apple Cider Vinegar
• 2 TBS Light Brown Sugar
• 2 TBS Peanuts – crushed
• Salt to taste

For Serving: Flour Tortillas, Lime Wedges, Crushed Red Peppers