Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

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Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

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.

Serves 4

Prep Time 50 min

Total Time 50 min.

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
  • 3 teaspoons canola oil, divided
  • 1/2 cup slivered red bell pepper, (2-by-1/4-inch pieces)
  • 2 tablespoon 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)

Cooking Directions

Step 1

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.

Step 2

Make Tamari Walnuts. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.


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