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.
| Prep Time: | 50 minutes |
| Ready in: | 50 minutes |
| Yield: | 4 servings, 1 cup each |
| Ease of Prep: | Moderate |
| Recipe Ingredients | |
| 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 | |
| 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) | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, high potassium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 314 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 12 g | Dietary Fiber: | 3 g | Cholesterol: | 63 mg | |||
| Fat: | 17 g | Sodium: | 400 mg | Saturated Fat: | 2 g | |||
| Protein: | 27 g | Potassium: | 563 mg | Monounsaturated Fat: | 5 g | |||
| Nutrition Bonus: | Vitamin C (70% daily value), Vitamin A (60% dv), Potassium (28% dv), Folate (20% dv), Iron (15% dv). | |||||||
