Instructions: Preparation Time: 10 minutes

Servings: 4

Rinse chicken with cold water and pat dry with paper towels. Place chicken in reclosable plastic bag. In blender, combine peanut butter, coconut, water, lime juice, soy sauce, sugar, ginger, and pepper. Blend until smooth. Pour over chicken in bag. Close bag and toss to coat well.

In large nonstick fry pan, heat oil. Drain chicken; place in fry pan. Cook over medium-high heat for 8 to 10 minutes or until done. Remove to warm platter; cover and keep warm. Pour remaining marinade into fry pan. Cook for one minute on medium-high heat or until boiling. Remove from heat.

Pour sauce over chicken and serve with rice and cucumber salad. Refrigerate leftovers.

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