Directions:
In a large stock pot over medium-high heat, pour oil and swirl around the bottom to coat. Add the chicken and brown on each side. Cook in batches if needed to avoid crowding the pot. Remove chicken from pot and keep warm.
Add red bell pepper and onion to pot. Cook until softened, about 3 minutes.
Place the chicken back into the pot. Add the lime juice, lime zest, chicken broth, coconut milk (with solids), peanut butter, garlic chili sauce, and soy sauce to the chicken and vegetables in the pot.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Remove from heat and stir in chopped cilantro.
Garnish with chopped peanuts and cilantro.
I await your comments! Enjoy!
