Spicy Peanut Butter Chicken

2 c rice

2 T olive oil

2 pounds chicken breasts, cut into ¼” slices (or 4 cups cooked chicken)

1 cup coconut milk*

6 T peanut butter

6 T ketchup

2 T soy sauce

1 T brown sugar

½ t garlic powder

½ t dried ginger

½ t crushed red pepper

½ t dried basil

¼ t cayenne

*May also substitute water for the coconut milk

Prepare rice according to package directions. Heat oil in skillet; add chicken and cook until no longer pink. Meanwhile, combine remaining ingredients in a medium bowl. Stir until smooth. When chicken is no longer pink, add sauce to skillet. Bring to a boil then reduce heat to simmer for 10 minutes until slightly thickened and flavors are well blended. If sauce becomes too thick add more coconut milk or water. Serve over hot cooked rice.