Thursday, May 9, 2013

Spring Garden Chicken

Don't let spinach fool you, it's not just for salads.  Sure there's also spinach & artichoke dip, but sauteing spinach may just be the best way to showcase these greens.  And this Spring Garden Chicken makes for a fast and healthy weeknight meal.  Now for those of you who shy away from spinach because every time you've had it, you feel like you get a mouth full of grit, let me let you in on a little kitchen secret.  The best way to rinse and wash spinach is by filling your sink with water,  tossing your spinach in loose and then just let it sit for a few minutes, swishing it around a bit to help loosen any remaining dirt and sand.  If you just run it under water, it won't allow for all the dirt to come off, but if you soak it for several minutes, all of the sediment will sink to the bottom and you'll be left with grit-free spinach.

Spring Garden Chicken

1-2 lbs cooked chicken
3 scallions, chopped
1 lb fresh spinach
2 tsp olive oil or wok oil
1 cup ketchup
2 tsp hot pepper oil
4 Tbsp sugar
1 cup chicken stock
4 tsp cornstarch
Rice for serving

Cube cooked chicken and set aside.  In a small bowl, combine ketchup, hot pepper oil, sugar and cornstarch until well blended.

Heat oil in a skillet or wok.  Add the scallions and stir fry quickly.  Pour in sauce and heat to boiling.  Add chicken and spinach, stir frying for approximately 1 minutes more or until spinach leaves are wilted.

Serve over rice.

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