Chili Chicken and Spinach |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A spicy dish that is great with brown rice. Ingredients:
1 lb boneless skinless chicken breast |
2 thai bird chilies or 2 serrano chilies |
1 teaspoon soy sauce |
2 cups loosely packed fresh spinach |
3 garlic cloves |
1/2 tablespoon peanut oil or 1/2 tablespoon canola oil |
1/2 tablespoon red chili paste |
1 teaspoon sugar |
1 teaspoon fresh cracked pepper |
Directions:
1. Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
2. Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
3. Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
4. Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
5. Serve immediately.
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