clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
{Swimming Rama Chicken} Take Out has gone Take IN!! Try this Thai favorite tonight, it's so fast and easy!!

Swimming Rama Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Megan Keno
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Chicken
  • Method: Stove Top
  • Cuisine: Asia


Units Scale
  • 1 Boneless, skinless Chicken Breast, sliced very thin
  • Salt and Pepper
  • 1/2 c. Smooth Peanut Butter
  • 1 Tbsp. Low Sodium Soy Sauce
  • 1 Tbsp. Honey
  • 6 Tbsp. White Whine
  • 2 tsp. Rice Vinegar
  • 1″ Ginger Root, grated. Or, if using prepared ginger, 1 Tbsp.
  • 2 cloves garlic, minced
  • 2 Tbsp. Cilantro, chopped
  • 1 bag of Fresh Spinach, 8 cups
  • 1/4 cup Peanuts, chopped optional
  • 1/2 cup Rice


Season the chicken with salt and pepper. Heat the skillet over medium heat. Spray the skillet with non-stick spray. When the skillet is hot, add in chicken in a single layer and saute until the chicken is golden brown. Turn the chicken only once. Turn over and continue the chicken until finished cooking. Turn the heat off. Slowly add in the spinach to the skillet and allow the spinach to wilt, tossing to combine. Add in half of the peanut sauce to coat the chicken and spinach.

Rinse white rice, and prepare according to package directions. Set aside.

In a small bowl, whisk together the peanut butter, soy sauce, honey, white wine, rice vinegar, ginger, garlic and cilantro for the peanut sauce. If the sauce is too thick add additional white wine. Set aside.

Slice the chicken and serve the chicken in bowls, layering rice in the bottom of bowls, and top with chicken and spinach. Top with additional peanut sauce if desired and chopped peanuts. Serve immediately!