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Swimming Angel Chicken

Summary

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

Description

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.

Ingredients

2 bn
spinach
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
coriander
   
red pepper flakes (to taste)
1⁄3 c
chicken broth

Instructions

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