Prep 15 mins
Cook 15 mins
IMPORTANT: The Food.com nutritional analysis is WAY off on this and this is important for people who take insulin. One serving (1/4 of the recipe) actually has 388 calories, 33 grams of fat, 17 grams of carbohydrate, 14 grams of protein, 15 grams of saturated fat, 9 mg of cholesterol, 80 mg sodium, and 4 grams of fiber. The original recipe called for 2 teaspoons fish sauce, but I can't stand fish sauce. Feel free to add it to yours, though.
- 1 lb chicken breast, thinly sliced and sprinkled with salt, pepper, and fresh lime juice
- 5 garlic cloves, minced
- 1 shallot, minced
- 1 1⁄2 teaspoons chili-garlic sauce (originally called for chili paste but we didn't have any, so we used this instead)
- 1⁄2 cup natural-style peanut butter
- 1 teaspoon honey
- 1 tablespoon lime juice
- 1 cup light coconut milk
- 1 tablespoon walnut oil
- 10 ounces fresh spinach, washed and dried
- Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl.
- Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft.
- Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together.
- Serve over a handful of spinach and with a side of rice.