Spicy chicken with spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce, low sodium |
| 1 | teaspoon | White wine |
| 1 | tablespoon | Green onion; finely chopped |
| 1 | tablespoon | Ginger root; finely chopped |
| 1 | teaspoon | White wine |
| 1 | tablespoon | Soy sauce, low sodium |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Sesame oil |
| 4 | Chicken breasts without skin, boned | |
| 1 | tablespoon | Oil; divided |
| 2 | tablespoons | Water |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Garlic; finely chopped |
| 1 | teaspoon | Black bean sauce with chili |
| 1 | teaspoon | Vinegar |
| 1½ | tablespoon | Water |
| 1 | teaspoon | Cornstarch |
| 3 | bunches | Fresh spinach stems removed |
Directions
SAUCE #1
SAUCE #2
SAUCE #3
MAIN INGREDIENTS
Recipe by: The New American Diet - ISBN 0-671-66375-5 Prepare 3 sauces in separate bowls. Cut chicken into thin strips. Mix the chicken with Sauce #1 and marinate for 20 mins. Heat 1 tsp oil in a large skillet or wok. Stir-fry the chicken and remove from the skillet or push to the sides of skillet. Heat 2 tsp oil in the center of the same skillet; add Sauce #2. Heat until mixture is very bubbly.
Mix in chicken. Stir in Sauce #3 and cook briefly, then transfer chicken with sauces onto the center of a heated serving platter and keep warm.
Stir-fry the spinach in whatever juices are left in the skillet, until spinach is crispy tender. Place spinach in 2 portions to either side of chicken on serving platter. Serve with steamed rice. Makes 4 servings.