1 1/2 cups (375 mL) crunchy peanut butter
3/4 cup (175 mL) Thai Kitchen®Coconut Milk
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) Billy Bee honey
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) lime juice
2 cloves garlic, minced
1 tsp (5 mL) shrimp paste
1/2 tsp (2mL) crushed red pepper flakes
1 tbsp (15 mL) peanut oil
1 tbsp (15 mL) slivered fresh ginger
1 lb (500g) ground chicken
1 tbsp (15 mL) chopped fresh cilantro
1 tbsp (15 mL) chopped green onion
1 1/2 tsp (7 mL) Thai Kitchen®Premium Fish Sauce
Salt and ground white pepper to taste
FOR the Peanut Sauce, mix all ingredients in large bowl until well blended. Set aside. (Makes 2 cups (500 mL).HEAT oil in wok or large skillet on high heat. Add ginger; stir fry until fragrant. Add chicken; stir fry 4 minutes or until lightly browned. Stir in cilantro, green onion and fish sauce. Season to taste with salt and white pepper.
SERVE chicken mixture in tortillas with Peanut Sauce.
Thai Kitchen Tip: Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.