 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
IMPORTANT: The nutritional analysis is WAY off on this and this is important for people who take insulin. One serving (1/4 of the recipe) actually has 388 calories, 33 grams of fat, 17 grams of carbohydrate, 14 grams of protein, 15 grams of saturated fat, 9 mg of cholesterol, 80 mg sodium, and 4 grams of fiber. The original recipe called for 2 teaspoons fish sauce, but I can't stand fish sauce. Feel free to add it to yours, though. Ingredients:
1 lb chicken breast, thinly sliced and sprinkled with salt, pepper, and fresh lime juice |
5 garlic cloves, minced |
1 shallot, minced |
1 1/2 teaspoons chili-garlic sauce (originally called for chili paste but we didn't have any, so we used this instead) |
1/2 cup natural-style peanut butter |
1 teaspoon honey |
1 tablespoon lime juice |
1 cup light coconut milk |
1 tablespoon walnut oil |
10 ounces fresh spinach, washed and dried |
Directions:
1. Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.
2. Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.
3. Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together.
4. Serve over a handful of spinach and with a side of rice.
|
|