4 boneless, skinless chicken breasts (about 1.5 lbs)

2 cloves fresh garlic, minced

1/4 cup low-sodium soy sauce

1/3 cup creamy natural peanut butter

1/2 cup full-fat coconut milk

Salt and pepper, to taste

1 tablespoon vegetable oil

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Season chicken breasts with salt and pepper on both sides.
Heat vegetable oil in a large skillet over medium heat.
Add chicken breasts and cook for 6–7 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Stir in soy sauce, peanut butter, and coconut milk, whisking until smooth and creamy.
Return chicken to the skillet, coat with sauce, and simmer for 2–3 minutes to blend flavors.
Serve warm, drizzled with extra sauce, alongside rice or noodles.

Add lime juice or crushed red pepper flakes for tang or heat.

Toss in vegetables like bell peppers, snap peas, or broccoli for extra nutrition.

Light coconut milk can be used for a lighter version.

Garnish with chopped peanuts for crunch.

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.