Recipe courtesy of idinealone.blogspot.com
20 ounces of fresh spinach (We buy a big container of it in the "salad section of the grocery store" already washed and ready to eat)
3 boneless, skinless chicken breasts, defrosted and cut into strips
Peanut Sauce (recipe follows)
1/4 cup diced red bell pepper
Instructions:
If you have a "steamer" to cook your spinach in, use that. If you don't, then use a big pot of water on your stove top with a colander sitting on top of it. Put your spinach in the steamer and cook for 1 minute, just until the spinach starts to wilt. Don't overcook it though. Repeat with remaining spinach until all spinach has been steamed. If you use the stove top, do the same thing... put your spinach in the colander over the pot of boiling water until it has all been steamed. Set aside.
Bring 6 cups of water to a boil in large saucepan over high heat. Add chicken strips to boiling water and cook until done.
Prepare Peanut Sauce:
Ingredients:
2 tsp. vegetable oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1/2 cup creamy peanut butter
3 TBSP. packed brown sugar
2 TBSP. fish sauce (sounds gross, but if you buy it, you'll have it on hand for future Thai recipes)
1 tsp. paprika
1/4 tsp. ground red pepper
1 cup canned unsweetened coconut milk
1 TBSP. cornstarch
1 TBSP. water
2 TBSP. lime juice
Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika, and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.
Drain chicken; stir into hot Peanut Sauce pan and serve over spinach. Sprinkle with reserved red bell pepper pieces.
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