20 minutes
Serves 5
Ingredients:
1 pound boneless, skinless chicken thighs (Thighs are juicier but breasts are fine too.)
1 14 oz. can coconut milk
2 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. lime juice
1 Tbsp. salt
1 Tbsp. black pepper
1 1/2 cups jasmine rice
3 cups water
2 Tbsp. rice vinegar
Peanut Sauce (Recipe Below)
10 oz. raw spinach leaves
Make Dinner:
Chop chicken into 1 inch pieces. In a medium mixing bowl, marinate chicken in coconut milk for 15 minutes.
While chicken is marinating, make sticky rice. Bring rice, water and rice vinegar just to a boil in a covered saucepan over medium high heat. As soon as water boils, reduce heat to low and simmer for 20 minutes.
While rice is cooking, heat butter and olive oil in a large saute pan over medium high heat. Add minced garlic and saute 2-3 minutes. Drain chicken from coconut milk and add to hot oil. Squeeze lime juice over chicken. Add salt and pepper and saute for 15 minutes, stirring often, until chicken is cooked through and beginning to brown.
While chicken is cooking, blend ingredients for peanut sauce in the blender for 30 seconds. Arrange spinach leaves on a large platter. Place chicken evenly over spinach. Cover with peanut sauce. Serve with sticky rice.
Peanut Sauce
2/3 cup peanut butter (We like Adam's Natural)
2/3 cup warm water
1 Tbsp. minced garlic
1/4 cup lime juice
1/4 cup soy sauce
2 tsp. honey
Place peanut butter, water, garlic, lime juice, soy sauce and honey into blender. Pulse until creamy.