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.
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.