Swimming Angel Chicken


Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes


Swimming Angel Chicken. This is chicken cooked in coconut milk with spinach and a Thai peanut sauce. Serve over rice noodles, gluten-free spaghetti, or rice.


2 bn
1⁄2 lb
chicken breast (sliced thinly)
1 1⁄4 c
coconut milk (divided)
1 c
roasted peanuts (unsalted )
1⁄3 oz
onions (coarsely chopped)
2 clv
garlic (minced)
1 t
lime juice
1⁄2 t
gluten-free soy sauce
1⁄2 t
minced ginger
1⁄2 t
red pepper flakes (to taste)
1⁄3 c
chicken broth


Make the Peanut Sauce
Blend the roasted peanuts, onions, garlic, lime juice, soy sauce, ginger, coriander and 1/2 cup of the coconut milk in a food processor. Cook over low heat stirring constantly until warm. Slowly stir in chicken broth.

Blanch the Spinach
Add the spinach to a large pot of boiling water and remove quickly. Drain excess water.

Cook the Chicken
In a frying pan on medium high heat, cook the sliced chicken in 3/4 cup coconut milk for about 10 minutes.

Serve chicken on top of blanched spinach. Pour peanut sauce over the chicken. Serve with rice or gluten-free noodles. Garnish with peanuts.