Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts
- Active Time 50m
- Total Time 50m
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)
- 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 x 1/4-inch pieces)
- 2 tablespoons slivered fresh ginger (1 x 1/8-inch pieces)
- 2 cloves garlic, minced
- 8-10 ounces spinach (8-10 cups), trimmed
- 1/2 cup thinly sliced scallions (1 bunch)
Companion recipe: Tamari Walnuts
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 the chicken and toss to coat. Cover and refrigerate until ready to cook.
Make Tamari Walnuts. Set aside.
To prepare stir-fry: Stir the 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, 2-3 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 the bell pepper and stir-fry for 1 minute. Add the ginger and garlic; stir-fry for 20 seconds. Add the spinach, about half at a time, turning to combine with the seasonings. Cover and cook just until wilted, 30-60 seconds.
Add the reserved chicken (and any accumulated juices) to the pan, along with the scallions. Stir the sauce and add it to the pan; stir-fry over high heat until the sauce has thickened, 30-60 seconds. Serve immediately, sprinkled with Tamari Walnuts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
314 calories; 17g total fat; 2g total saturated fat; 63mg cholesterol; 400mg sodium; 12g carbohydrates; 3g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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