The joy of stir-frying is that an interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepped and ready to add. Once you start stir-frying you can't afford to lose time mincing and measuring.

Marie Simmons
Source: EatingWell Magazine, Winter 2003
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Ingredients

Chicken & Marinade
Stir-Fry Sauce & Vegetables

Directions

Instructions Checklist
  • To marinate chicken: Combine 2 teaspoons tamari (or soy sauce), 2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon sesame oil in a medium bowl. Add chicken and toss to coat. Cover and refrigerate until ready to cook.

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  • Make Tamari Walnuts. Set aside.

  • To prepare stir-fry: Stir cornstarch, 1 tablespoon tamari (or soy sauce), 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame oil in a small bowl until smooth; set stir-fry sauce aside.

  • Heat 1 teaspoon canola oil in a large nonstick skillet or wok over medium-high heat. Add half the chicken, a few pieces at a time, and stir-fry, turning up the heat as necessary to maintain a steady sizzle, until the chicken is no longer pink in the center, 2 to 3 minutes. Transfer the chicken and any juices in the pan to a plate. Repeat with another teaspoon oil and the remaining chicken; transfer to the plate.

  • Add the remaining 1 teaspoon oil to the hot pan and heat briefly over medium-high heat. Add bell pepper and stir-fry for 1 minute. Add ginger and garlic; stir-fry for 20 seconds. Add spinach, about half at a time, turning to combine with the seasonings. Cover and cook just until wilted, 30 to 60 seconds.

  • Add the reserved chicken (and any accumulated juices) to the pan, along with scallions. Stir the sauce and add it to the pan; stir-fry over high heat until the sauce has thickened, 30 to 60 seconds. Serve immediately, sprinkled with Tamari Walnuts.

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Nutrition Facts

312.3 calories; protein 27.3g 55% DV; carbohydrates 12.2g 4% DV; exchange other carbs 1; dietary fiber 2.9g 12% DV; sugars 4.4g; fat 17g 26% DV; saturated fat 2.1g 11% DV; cholesterol 62.7mg 21% DV; vitamin a iu 3151.9IU 63% DV; vitamin c 33.4mg 56% DV; folate 82.5mcg 21% DV; calcium 76.8mg 8% DV; iron 2.7mg 15% DV; magnesium 84.5mg 30% DV; potassium 563.1mg 16% DV; sodium 399.7mg 16% DV; thiamin 0.2mg 15% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/10/2014
Exceptional Very delicious. Only change I made was to double the sauce. Love the flavor and crunch of the walnuts. Did not have a chance to do any prep ahead so from start to finish this took and hour. Thankfully it was delicious after all that work! Pros: Very flavorful Cons: Prep time Read More
Rating: 4 stars
10/29/2011
Great recipe Made this with some dinosaur kale from my garden instead of spinach (holds up better). I also sprinkled a little red pepper flakes and doubled the "sauce" mixture. I thought it was very flavorful and full of different textures. Served it on brown rice but would work on quinoa too. You can likely use tofu or seitan in place of the chicken. Pros: versitile easy Cons: a little time consuming Read More