Peanut and Spinach Chicken
Preparation
20 MIN
Cooking
20 MIN
Servings
4

Peanut and Spinach Chicken

Ingredients

    Peanut Sauce

  • 1 cup (250 ml) peanut butter
  • 1 tablespoon (15 ml) Thai sauce
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) sesame oil (toasted or not)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) sugar
  • Sriracha hot pepper sauce, to taste
  • 1 1/2 cups (375 ml) warm water

    Chicken

  • 2 skinless and boneless chicken breast halves, cut into strips
  • 2 tablespoons (30 ml) butter or oil
  • 1 1/2 cups (375 ml) baby spinach
  • 1 carrot, cut into thin strips
  • 1/2 cup (125 ml) salted peanuts, roasted and chopped
  • Salt and pepper

Preparation

Peanut Sauce

  1. In a bowl, combine all ingredients except for water. With a whisk, stir in water and beat until smooth. Set aside.

Chicken

  1. In a large skillet, brown chicken strips in butter. Season with salt and pepper. Add peanut sauce, spinach and carrots and bring to a boil. Continue cooking over medium heat until carrots are tender and sauce has reduced by half.
  2. Serve with udon or rice noodles. Sprinkle with chopped peanuts.

Note

This recipe was developed in collaboration with Genevieve Everell.