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THAI PEANUT CHICKEN & SPINACH

Active Time : 35 minutes
Total Time : 35 minutes
Serves : 4 servings
INGREDIENTS
  • 1 cup jasmine rice
  • 4 teaspoons pure vegetable oil divided
  • 1/4 cup chopped shallots
  • 1 13.5 ounce can light coconut milk
  • 1/3 cup creamy peanut butter
  • 2 tablespoons light brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon fish sauce
  • 1/8 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breasts thinly sliced
  • 1 cup chopped onion
  • 1 5 ounce package fresh baby spinach leaves
  • - chopped party peanuts
  • - lime wedges
DIRECTIONS

Prepare rice according to package directions. Meanwhile, in small saucepan, heat 1 teaspoon oil over medium heat. Add shallots and sauté until softened.

Reduce heat and stir in coconut milk, peanut butter, sugar, chili powder, fish sauce and cayenne pepper. Simmer on low heat 10 minutes, stirring occasionally.

In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add in chicken and onions. Sauté until cooked through (about 6-8 minutes).

Stir in spinach and peanut sauce; reduce heat and simmer 5 minutes. Serve over cooked rice; garnish with peanuts and lime wedges.