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Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  50 Minutes
  4 servings, 1 cup each
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.
For 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
For Stir-fry Sauce & Vegetables:
1/2 cup  Tamari walnuts (see recipe link above)
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)
Other necessary recipes:
Tamari Walnuts
Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 cup each
Calories: 314
Fat. Total: 17g
Protein: 27g
Carbohydrates, Total: 12g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 63mg
Sodium: 400mg
% Cal. from Fat: 49%
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