Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts
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.
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)
- 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.
- 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.
Per serving: 314 calories; 17 g fat (2 g sat, 5 g mono); 63 mg cholesterol; 12 g carbohydrates; 27 g protein; 3 g fiber; 400 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).
Carbohydrate Servings: 1
Exchanges: 1/2 vegetable, 3 lean meat, 3 fat
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- Total Time
- 1 hour or less
- Main Ingredient
- Ease of Preparation