Swimming Angel Chicken

Submitted by glutenfreeweek on Sun, 06/29/2014 - 18:46

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.