Thai Peanut Chicken Curry

THAI PEANUT CHICKEN CURRY

4 large boneless, skinless chicken breasts
cut into pieces, saute in 1 TBS canola oil until cooked

Combine in a medium mixing bowl, whisking until smooth:

1/2 cup chunky peanut butter
1 cup chicken broth
1 can coconut milk
2 TBS brown sugar
2 TBS corn starch
2 TBS red Thai curry paste
juice of 1 lime

pour into skillet with cooked chicken, cook, stirring occasionally, until sauce thickens. Serve over coconut rice