Swimming Rama
Fake Out the Takeout! This swimming rama recipe only takes 15 minutes. Use a rotisserie chicken to make this fresh and easy dish. So flavorful!
Servings: 6 servings
Calories: 438kcal
Ingredients
- 1 rotisserie chicken
- 12 oz broccoli florets
- 5 oz baby spinach
- optional garnishes cilantro, chili oil, thai chili peppers, sesame seeds
Swimming Rama Sauce
- 1 cup coconut milk, canned
- ½ cup peanut butter, all-natural or natural almond butter
- 1 inch piece ginger peeled
- 2 cloves garlic
- 2 Tablespoons tamari gluten free soy sauce
- 2 Tablespoons fish sauce
- ½ lime juiced
- 1 tablespoon rice vinegar
- ½ teaspoon crushed red pepper flakes
Instructions
- Remove the skin from the chicken and pull the chicken from the bones and arrange on a large platter. Cover with foil to keep warm.
- In a large sauce pan bring one inch of water to boil. Add steamer basket and broccoli and cover. Steam for 6 minutes or until broccoli is fork tender. Add spinach on top of the broccoli and cook for 30 to 60 seconds until spinach is just wilted. Arrange broccoli and spinach on the platter. Remove steamer basket and drain water, return pot to stove.
- While the broccoli is cooking prepare the sauce. Place all ingredients into a blender or food processor. Blend 1 minute or until smooth.
- Add sauce to a dry pan and cook on medium heat until it boils. Taste for heat and add more red pepper, if needed.
Notes
- Sub steamed or poached chicken breast if rotisserie chicken isn't available.
- For quick prep I used washed and bagged broccoli and spinach.
- Frozen broccoli can be substituted and is optional.
- Serve over rice, if desired.
