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.

Makes 4 servings, 1 cup each

ACTIVE TIME: 50 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Moderate

Chicken & Marinade
2 teaspoons tamari or reduced-sodium soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch slices, then cut into 1/4-inch-wide strips

Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts (recipe follows)
1 tablespoon cornstarch
1 tablespoon tamari or reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces spinach (8-10 cups), trimmed
1/2 cup thinly sliced scallions (1 bunch)

1. 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.
2. Make Tamari Walnuts. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.

NUTRITION INFORMATION: Per serving: 314 calories; 17 g fat (2 g sat, 5 g mono); 63 mg cholesterol; 12 g carbohydrate; 27 g protein; 3 g fiber; 399 mg sodium; 563 mg potassium.

Nutrition bonus: Vitamin C (70% daily value), Vitamin A (60% dv), Potassium (28% dv), Folate (20% dv), Iron (15% dv).

1 Carbohydrate Serving

RELATED RECIPES: Tamari Walnuts

I thought this was easier to prepare than it seems!

Leslie, Redondo Beach, CA

Too salty, although easy. I tried to make it with fish. Didn't work. I think that this recipe needs a makeover (even if made with chicken).

Stephanie R., Somerville, MA

Hmm... 'The joy of stir-frying...' this dish - 50 minutes to prepare - way too long! I would fall asleep. Whoever devises some of these recipes needs to wake up. Too much salt, so right away not good - I though this was a health-related site! Not to worry though, I made it good myself - as I, at least know how to prep a decent stir-fry.

Lorna Mornington-Abrathat, Liverpool, UK

Excellent, quick and easy. Comments on being too salty...maybe you used seasonned chicken and regular soy. I found it just right and will enjoy again.

lu, Ottawa, ON