Thursday, September 24, 2009

Thai Garlic Chicken with Peanut Sauce

This recipe is a copycat of the entree I had last time I ventured out to eat. It was fabulous and so satisfying. I hope you enjoy it as much as I did.

Thai Garlic Chicken with Peanut Sauce

3 c. fresh spinach leaves
2 T. sesame oil
1 crushed garlic clove
1 cooked chicken breast, sliced or cubed (still warm)
Thai Peanut Sauce (recipe below)

Heat a heavy skillet to medium and add sesame oil and garlic. Let heat for 1 minute then add spinach leaves. Stir fry till wilted, immediately remove from pan and place on plate. Sprinkle with salt and top with chicken and peanut sauce. Serve. This recipe makes 1-2 servings.

Thai Peanut Sauce

2 T. peanut butter
1 tsp. lime juice
1 tsp. honey
dash garlic powder
dash ground cayenne pepper
2-4 T. coconut milk, depending on the desired consistency

Combine all ingredients in a microwave safe dish and heat for 30 seconds. Stir. Add more coconut milk if too thick.


  1. Love your site. I am confused about this recipe. Is coconut OIL used or coconut MILK? Oil is at the end of the Peanut Sauce list, but milk is mentioned in the paragraph. Thanks!

  2. Thanks for the question, it should be sesame oil to cook the spinach in and coconut milk in the peanut sauce. Thanks for asking!