Asian

Swimming Rama Chicken is for Dinner.

Swimming Rama Chicken takes 15 minutes to prepare.

Swimming Rama Chicken takes 15 minutes to cook.

Swimming Rama Chicken makes 2 servings.

The ingredients for Swimming Rama Chicken are:

1 tsp Ginger Root
8 cup Spinach, fresh
1 tbsp Honey
0.50 cup White Rice, medium grain
4 oz Tyson boneless, skinless chicken breast
8 tbsp JIF creamy peanut butter
1 tbsp Kikkoman Low Sodium Soy Sauce
0.30 tbsp Vinegar - Natural Rice Vinegar (Nakano)

Here is how you make Swimming Rama Chicken:

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 basil for the peanut sauce. If the sauce is too thick add additional white wine. Set aside.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.Serve the chicken in bowls, layer rice in the bottom of bowls, and top with chicken and spinach. Top with additional peanut sauce if desired and chopped peanuts. Serve immediately!Serving Size:?half

The nutritional information for Swimming Rama Chicken is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 575.8

• Total Fat: 34.6 g
• Cholesterol: 32.5 mg
• Sodium: 672.9 mg
• Total Carbs: 43.0 g
• Dietary Fiber: 6.8 g
• Protein: 31.6 g

Swimming Rama Chicken is Asian cuisine.