Swimming Rama

Swimming Rama

as posted on Facebook March 8, 2011 at 7:12pm

The Chicken:
2 large boneless, skinless chicken breasts, slice into thin strips
1 C unsweetened coconut milk (lite or regular)
2 C water
4 slices fresh ginger
1 clove garlic
dash white pepper

The Peanut Sauce:
1 tsp olive or canola oil
1/2 C chopped onion or green onion
1 T hot pepper, finely chopped (jalapeño or other) OR 1 T red pepper flakes (adjust for heat)
1/2 C creamy peanut butter
2 T soy sauce
1/2 tsp paprika
1 C unsweetened coconut milk (lite or regular)
1/2 tsp toasted sesame oil
Roughly 2 lbs fresh spinach
The Chicken:
In a large skillet, add coconut milk and water, ginger, garlic and white pepper.  Bring to a boil over medium-high heat.
Once liquid is boiling, add chicken , reduce heat and simmer about 10 minutes or so until no pink is left in chicken.  Remove to a platter or bowl, remove ginger, discard liquid.
The Peanut Sauce:
In same large skillet, heat oil over medium-high heat.  once hot, add onion and peppers; cook and stir for about 2 minutes or till tender.
Reduce heat to medium and add peanut butter, brown sugar, soy sauce and paprika (and pepper flakes if using)
Stir the mixture until smooht, using a whisk.
Add cocunut milk and and sesame oil; stir untill well blended.  Continue stirring until sauce begins to bubble.
Reduce heat to medium-low.  Add chicken, stirring to coat.

Line plates with spinach and pile chicken atop leaves and serve.  Add more pepper flakes if you want more heat.