Chicken with Sunbutter Sauce

The inspiration for this recipe came from Williams-Sonoma's website. Please click here to see the original recipe.

Here is my version (changes marked with a *):

• 1 Tbsp. vegetable oil*

• 2 boneless, skinless chicken breasts

• salt and pepper to taste

Sauce (for twice as much):

• 1/2 water

• 6 Tbsp. Sunbutter*

• 6 Tbsp. soy sauce

• 6 Tbsp. rice vinegar

• 1 Tbsp. sweet chili sauce*

• sugar to taste

Garnish:

• 3 scallions, thinly sliced*

• handful of chopped cilantro

Serve over:

• cooked rice noodles, or other thin long noodles that met your dietary needs

• 1/2 bag of ready-to-eat spinach

In a frying pan with taller sides, heat the oil. Season the chicken breast with salt and pepper and brown the meat on medium high heat, until cooked all the way through, about 5-6 minutes per side.

While the chicken is cooking, put the ingredients for the sauce in a microwave bowl and heat for 1 minute. Stir to combine, it doesn't have to be exact a this time as it will "melt" together when cooked in the pan.

Take the chicken out of the pan and let rest on a cutting board. Turn heat down. Pour the sauce ingredients and stir until everything is combined and has an even consistency. Gently cook until sauce thickens, which will only take a few minutes. In the meantime thinly slice the chicken and return to the pan with the sauce. Fold the chicken into the sauce.

To serve, put the warm rice noodles in a deep dish that is big enough to hold the whole meal. Spread the spinach over the noodles. Then spoon the chicken and sauce over the spinach and sprinkle with fresh scallions and cilantro.

Enjoy!