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.

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