CHICKEN IN PEANUT SAUCE AND SPINACH OR SWISS CHARD ENJOY DAN:

CHICKEN IN PEANUT SAUCE WITH SPINACH OR SWISS CHARD by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-pounds chicken breast, cut against the grain into 1/4-inch pieces

1 (19oz) can (MAY-PLOY) coconut milk

1 thumb size fresh ginger root, peeled, and thinly sliced

1/2-cup peanut sauce, (recipe to follow)

1 teaspoon yellow curry paste

16oz baby spinach or Swiss chard

1/2-cup cherry tomatoes, halved

1/4-cup chopped peanuts

2       Thai chilies, seeded and thinly sliced

DIRECTIONS:

1.    In a soup pot, bring 1-1/2 quarts of salted water to a boil.

2.    Add chicken, return to simmer, stirring occasionally, about 5 minutes.

3.    With a slatted spoon, remove chicken to a bowl and cover.

4.    In a sauce pan add coconut milk and ginger slices bring to a boil.

5.    Add peanut sauce, and yellow curry paste.

6.    Reduce heat and simmer for 3-4 minutes.

7.    Add chicken, and salt and pepper to taste.

8.    Reduce heat and simmer for 2-3 minutes.

9.    Remove ginger.

10.                       Add spinach or Swiss chard to a pot of salted boiling water and cook for about 20-30 seconds.

11.                       Drain and arrange on plates.

12.                       Pour hot chicken and sauce in middle of spinach.

13.                       Top with tomatoes, peanuts and sliced chilies.

PEANUT SAUCE:

1.    1/4-cup smooth peanut butter.

2.    2 tablespoons soy sauce.

3.    2 cloves garlic, chopped

4.    1/4-cup water.

5.    1 tablespoons brown sugar.

6.    2 tablespoons lime juice.

In a sauce pan, combine all ingredients, stirring over medium-heat until peanut butter has melted. Or microwave for 30-40 seconds. ENJOY DAN: