Thai Chicken with Peanut Sauce

This is my husbands favorite meal--his birthday dinner choice. I know that it is a little fattening, but it is so worth it...enjoy!

3 cups japanese rice

Cook, set aside and keep warm.

1 1/2 lb chicken breasts, cut into bite-sized pieces
1/2 can light coconut milk

Bring milk to boil, add chicken breasts and cook about 5 minutes (or until done), heat can be turned down a little for this.

1/3 c ground peanuts
1/2 can coconut milk
1 Tbsp sugar
1 10 oz bottle "Thai Accents" peanut sauce

(We like to double this part to have a lot of peanut sauce...still 4 servings. If you want 6 servings, see below*.) Mix together and cook till bubbly- on about med heat. Add meat to peanut sauce and simmer on low while spinach is being prepared. Make sure rice is ready BEFORE you start spinach since the spinach does not take very long.

1 10 oz pkg. fresh spinach (I have used frozen, but I like fresh better). Boil water and dip fresh spinach into it, JUST until it wilts and pull out. Serve immediately

For service:

Serves about 4. Place rice on plate, arrange spinach around sides of rice, top with chicken/peanut sauce mix. Sprinkle with a few more chopped peanuts if desired.

Enjoy!

*For six servings, double peanut sauce, increase chicken to about 2 lbs, increase spinach a little and cook a little bit more rice.