Swimming Angel Chicken Recipes

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SWIMMING ANGELS



Swimming Angels image

I fell in love with this dish at my local Thai restaurant. Steamed spinach and baked tofu is smothered in a sweet peanut sauce. Serve over steamed white sticky rice. You can substitute chicken or other meat if you prefer.

Provided by ChristinaW

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

2 cups uncooked sushi (sticky) or medium-grain rice
4 cups water
⅔ cup peanut butter
1 cup hot water
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons white sugar
3 cloves garlic, minced
3 green onions, chopped
¼ teaspoon red pepper flakes
1 (10 ounce) bag baby spinach leaves
1 (8 ounce) package baked tofu, cut into bite-size pieces

Steps:

  • Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
  • In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
  • Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
  • To serve, place spinach and tofu over white rice and smother in peanut sauce.

Nutrition Facts : Calories 749.5 calories, Carbohydrate 100.2 g, Fat 27.5 g, Fiber 8.2 g, Protein 29 g, SaturatedFat 5.7 g, Sodium 1001.9 mg, Sugar 15.1 g

SWIMMING RAMA WITH PEANUT SAUCE



Swimming Rama With Peanut Sauce image

No - it's not a fish recipe but this chicken does swim! This is another flavourful meal from Thai Cooking & More. I've slightly modified it. NOTE- peanut sauce can be made up to 2 days in advance to help save time

Provided by Debi9400

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 (10 ounce) packages fresh spinach
1 1/4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips
1/2 cup unsalted peanuts, coarsely chopped
1 red chili pepper, seeded and finely chopped
2 teaspoons vegetable oil
1/2 cup onion, finely chopped
3 garlic cloves, minced
1/2 cup peanut butter
2 tablespoons fish sauce
1 teaspoon paprika, I like the smoky style
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 cup coconut milk, unsweetened
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Steps:

  • Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
  • Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
  • Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
  • Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
  • Prepare Peanut Sauce.
  • Peanut Sauce:.
  • Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  • Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
  • Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
  • Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.

SWIMMING ANGEL



Swimming Angel image

This comes from the WSU extension office. I just love the name. It can be made vegetarian, just leave off the chicken. Other proteins such as shrimp or beef can also be used. Steamed bean sprouts can be placed under the leaves on the platter, and a nice side dish to this is steamed white or brown rice.

Provided by CJAY8248

Categories     Asian

Time 5m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 4

2 cups diced cooked chicken
6 cups fresh spinach leaves
1 1/2 cups peanut sauce
2 tablespoons chopped peanuts

Steps:

  • Place spinach on platter.
  • Sprinkle chicken over leaves and top with sauce and chopped peanuts.

Nutrition Facts : Calories 152.1, Fat 7, SaturatedFat 1.6, Cholesterol 52.5, Sodium 88.8, Carbohydrate 2.3, Fiber 1.4, Sugar 0.4, Protein 19.9

SWIMMING ANGEL CHICKEN



Swimming Angel Chicken image

Categories     Chicken     Soup/Stew     Backyard BBQ     Dinner     Stir-Fry     Quick & Easy

Number Of Ingredients 9

1/2 pound Chicken, sliced thin
7 ounce coconut milk
1 1/2 bunch spinach
2 tablespoon red curry paste
7 ounce coconut milk
2 tablespoon fish sauce
1/4 cup sugar
2 tablespoon tamerid
1/2 cup peanuts, roasted and chopped in blender.

Steps:

  • Cook chicken in coco nut milk in frying pan until almost done, about 10 minutes.
  • Remove only the chicken from the wok and place on top of a bed of spinch. Pour peansut sauce over chicken before serving.
  • Blanch spinach in water for 3 minutes.
  • Combine all the peanut sauce ingredients and simmer for 10 minutes, stirring frequently.

SWIMMING ANGELS



Swimming Angels image

I fell in love with this dish at my local Thai restaurant. Steamed spinach and baked tofu is smothered in a sweet peanut sauce. Serve over steamed white sticky rice. You can substitute chicken or other meat if you prefer.

Provided by ChristinaW

Categories     Asian Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 cups uncooked sushi (sticky) or medium-grain rice
4 cups water
⅔ cup peanut butter
1 cup hot water
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons white sugar
3 cloves garlic, minced
3 green onions, chopped
¼ teaspoon red pepper flakes
1 (10 ounce) bag baby spinach leaves
1 (8 ounce) package baked tofu, cut into bite-size pieces

Steps:

  • Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
  • In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
  • Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
  • To serve, place spinach and tofu over white rice and smother in peanut sauce.

Nutrition Facts : Calories 749.5 calories, Carbohydrate 100.2 g, Fat 27.5 g, Fiber 8.2 g, Protein 29 g, SaturatedFat 5.7 g, Sodium 1001.9 mg, Sugar 15.1 g

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