4 each 6-8 ounce boneless, skinless Chicken Breasts
8 ounce canned, full fat Coconut Milk
2 tsp. Turmeric Powder
1 tsp. Ginger Powder
1 tsp. Garlic Powder
2 tsp. Sriracha
2 tsp. Honey or Maple Syrup
1 Tbsp. Cooking Oil
Salt and Pepper to Season
1/4 Cup Prepared Peanut Sauce (recipe in Notes)
Black Sesame Seeds, Green Onions, and Chopped Cilantro to garnish
In a large bowl, combine the coconut milk, turmeric, garlic powder, ginger, sriracha, and honey. Add the chicken breast and marinate overnight and up to 4 days.
Preheat over to 350 degrees.
Heat a medium oven-proof sauté pan on your stove-top to medium-high.
Season both sides of chicken breasts with salt and pepper.
Add oil to the pan if you are not using a non-stick pan.
Place breasts “round” or “presentation side” or “skin side” down.
Cook over medium-high heat for 3‐4 minutes. They will become lightly browned.
Turn Chicken Breast over. Turn off the burner and place pan with chicken in the oven.
Cook chicken breast for 2 1/2 minutes per ounce of chicken. For example, an 8-ounce chicken breast will cook for 20 minutes. If you are cooking more than one chicken breast, cook in the oven for the time corresponding to the largest breast (so if you are cooking a 7-ounce and 9-ounce chicken breast, you will cook 9 ounces x 2:30 for a total of 22:30 minutes).
Let chicken rest for 3-4 minutes before slicing. Slice each breast into 6 pieces.
Top each serving with 1 Tbsp. of the peanut sauce, sesame seeds, cilantro, and green onion.