Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1.5'' pieces

3 tablespoons natural creamy peanut butter

1 1/2 cups diced sweet potato, par-cooked

1/2 cup light canned coconut milk

2.5 teaspoons grated fresh ginger

1 tablespoon coconut oil, divided

1 tablespoon red curry paste

1 teaspoon maple syrup

1 teaspoon fish sauce

Juice of 1/2 of a lime

Kosher salt and fresh ground black pepper to taste

Chopped unsalted peanuts, green onions, and cilantro for garnish

Instructions

1. Whisk together the coconut milk, peanut butter, red curry paste, fish sauce, maple syrup, and lime juice together in a bowl. Set aside.
2. Heat 1 1/2 teaspoons of the coconut oil in a 30 cm HexClad Pan over medium-high heat. When the pan is hot add in the cut up chicken. Spread it into a single layer, season with salt and pepper and let it cook for about 3-4 minutes before stirring it. Continue to cook until the chicken is cooked through (or reaches an internal temperature of 165°F/74°C), then remove it from the pan onto a plate. 
3. Add the remaining coconut oil to the skillet along with the diced par-cooked sweet potato. Season lightly with salt and pepper and sauté for about 3-4 minutes (or until the sweet potato is tender).
4. Add the chicken back into the pan along with the grated ginger. Stir to combine, then pour in the sauce.
5. Stir and coat everything in the sauce. Remove from the heat and top with chopped peanut, green onion, and cilantro.
6. Serve over brown, white or cauliflower rice and enjoy!