 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
The chili in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern. Ingredients:
1 lb boneless skinless chicken breast half, cut into 1 inch dice |
1 tablespoon vegetable oil |
1 tablespoon gingerroot, peeled and minced |
2 garlic cloves, minced |
2 green onions, chopped |
2 cups spinach, stems removed |
2 tablespoons fresh cilantro, chopped |
3 tablespoons hoisin sauce |
3 tablespoons thai sweet chili sauce (red pepper jelly may be substituted, but don't use asian chili paste) |
2 tablespoons reduced sodium soy sauce |
Directions:
1. Heat oil in a large non-stick skillet over medium-high heat.
2. Add ginger, green onions and garlic and stir 30 seconds.
3. Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
4. Mix the hoisin, chili sauce and soy sauce and add to the chicken.
5. Cook until chicken is fully cooked.
6. Add spinach and cook a minute until just wilted.
7. Serve over rice and garnish with cilantro.
8. If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
9. Leftovers make a good wrap filling with additional vegetables.
|
|