Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Winter 2003


Recipe Summary

50 mins


Chicken & Marinade
Stir-Fry Sauce & Vegetables


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.

  • 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.

Associated Recipes

Nutrition Facts

1 cup
312 calories; protein 27.3g; carbohydrates 12.2g; dietary fiber 2.9g; sugars 4.4g; fat 17g; saturated fat 2.1g; cholesterol 62.7mg; vitamin a iu 3151.9IU; vitamin c 33.4mg; folate 82.5mcg; calcium 76.8mg; iron 2.7mg; magnesium 84.5mg; potassium 563.1mg; sodium 399.7mg; thiamin 0.2mg.

1/2 vegetable, 3 lean meat, 3 fat