Coconut Chicken

Coconut Chicken

2 T butter
1 T olive oil
3 boneless skinless chicken breasts, diced
1 onion, diced
1 bunch baby bok choy, chopped (or 6-10 oz baby spinach would probably work too)
crushed red pepper
salt
black pepper
1/2 can of coconut milk
~6 large leaves of fresh basil, diced

Heat butter and oil in a large skillet over medium-high heat. Add the diced chicken and stir occasionally, allowing the outside to get golden brown. Add the onion and cook for a minute or two. Add bok choy and cook, stirring occasionally. Season to desired heat level with crushed red pepper, then season to taste with salt and pepper. Add coconut milk and boil until liquid is reduced by about half. Stir in basil and cook just until wilted. Serve over rice. It's delicious with Thai Papaya Salad.