Sprinkle chicken with salt. In a medium skillet heat oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking time. Remove chicken from skillet; cover to keep warm.
Add ginger and garlic to skillet, cook 30 seconds or until fragrant. In a small bowl whisk together coconut milk, 1 tablespoon cilantro, peanut butter, black pepper, and crushed red pepper. Add mixture to skillet. Cook and stir over medium-high heat until bubbly.
To serve line 2 plates with coconut sauce. Top with chicken. Sprinkle with 1 tablespoon cilantro and, if desired, peanuts.