Chicken with Coconut-Lime Peanut Sauce

I made this for dinner tonight, and it turned out great! It was also very easy to throw together.  Thank you Marla Meridith and Tasty Kitchen for the recipe!

Ingredients

FOR THE SAUCE:

• ½ cups Natural Peanut Butter (I Used Crunchy)
• ½ cups Light Coconut Milk
• 1 Tablespoon Thai Red Curry Paste
• 1 Tablespoon Lime Juice
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Fish Sauce
• 2 teaspoons Toasted Sesame Oil
• Honey to taste (about 1 Tbsp.)
• 1 pinch Black Pepper
• 1 pinch Cayenne Pepper
• 1 pinch Cinnamon

FOR THE CHICKEN:

• 1 teaspoon Coconut Oil
• ½ cups Diced Onion (Optional: I left this out)
• 3 cloves Garlic Chopped
• 2 pounds Chicken Breast Cut Into 1 Inch Cubes
• 1 cup Chopped Asparagus Spears (1 Inch Pieces)

Preparation Instructions

Note: You can adjust all the peanut sauce ingredients according to taste. If you like sweet, go sweeter, spicier, etc. All is good!
Optional garnishes: cilantro, toasted peanuts, green onion, unsweetened toasted coconut flakes.
Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener and seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time.
Serve with spicy Sriracha sauce and garnishes mentioned above.