1 3/4 to 2 pounds fresh spinach, washed and stemmed
3 boneless skinless chicken breasts (about 1-1/4 lbs), sliced crosswise into 1/2-inch-wide strips
1/4 cup diced red bell pepper
Set steamer basket in large skillet; add water to within 1/4 inch of bottom of basket. Bring water to a boil over high heat. Layer about 1/4 of spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds 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 water to a boil in 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. Drain chicken; stir into hot Peanut Sauce and pour mixture over spinach. Sprinkle with diced pepper. Garnish, if desired.
2 teaspoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chunky or creamy peanut butter
3 cloves garlic, minced
3 tablespoons packed brown sugar
2 tablespoons fish sauce
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice
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, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)
Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.
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