2 tbsp. peanut oil
1 lb. chicken breast, cubed in 1" pieces
1-2 c. fresh or 1 box frozen snow peas
1/2 c. coconut milk (can substitute whipping cream)
1 1/2 tbsp. chili garlic sauce (adjust to taste)

Lightly brown chicken in peanut oil (2 tablespoons or enough to coat bottom of cast iron skillet or wok). Remove chicken from pan. Reduce heat to medium and add snow peas until warm. Then remove snow peas.

Put chili garlic sauce in pan and stir around briefly with remaining oil in pan.

Then return chicken and snow peas to pan and stir, slowly add coconut milk, stirring until the sauce reaches a desired consistency. Then put lid on and turn off.

Let sit 3 to 5 minutes before serving. Pour over steamed rice.

Joe calls this "Spice the Tongue Chicken, " but it is our version of a Thai recipe so you can call it "Spicy Thai Chicken" or whatever you like.