Chicken: Stir-Fried Chicken with Wilted Spinach and Tamari Walnuts

posted by Terrytx 02-04-103 7:10 AM

* Exported from MasterCook *
Stir-Fried Chicken with Wilted Spinach and Tamari Walnuts
Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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Stir-Fried Chicken with Wilted Spinach and Tamari Walnuts
The joy of stir-frying is that and interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepared and ready to add. Once you start stir-frying, you can't afford to lose time while you unscrew bottle caps or measure ingredients.

Chicken and marinade:
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

Stir-fry sauce and vegetables:
1/2 cup Tamari Walnuts -- see recipe
1 tablespoon cornstarch
1 tablespoon tamari -- or reduced sodium soy sauce
1 tablespoon chinese rice wine -- or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil -- divided
1/2 cup slivered red bell pepper -- 2 inch by 1/4 inch pieces
2 tablespoons slivered fresh ginger -- 1 inch by 1/8 inch pieces
2 clove garlic -- minced
10 ounces spinach -- trimmed, washed, and dried
1/2 cup thinly sliced green onions

To marinate chicken: Combine tamari, rice wine, honey, and sesame oil in a medium bowl. Add chicken and toss to coat. Cover and refrigerateuntil ready to cook.

Make Tamari Walnuts. Set aside.

To prepare stir-fry: Stir cornstarch, tamari, rice wine, and sesame oil in a small bowl until smooth; set stir-fry sauce aside.

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 chicken and any juices in the pan to a plate. Repeat with another teaspoon oil and the remaining chicken; transfer to the plate.

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 a half at a time, turning to combine with the seasonings. Cover and cook until just wilted, 30 to 60 seconds.

Add the reserved chicken and their juices to the pan along with the green onion. Stir the stir-fry 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.

Tamari Walnuts

Keep these walnuts on hand for stir-fries, salads, or snacking. they will keep, covered, in the refrigerator for up to 1 week.

1/2 cup coarsely chopped walnuts
2 tsp tamari or reduced sodium soy sauce

Place walnuts in a small skillet; heat over medium heat until hot. Drizzle with tamari and stir until the nuts are coated and the pan is dry, about 1 minute. Transfer to a bowl to cool.

Source: Eating Well, Winter 2003

Makes 4 servings, 1 cup each.

Per serving: 314 calories, 17 g fat, 12 g carb, 27 g protein, 3 g fiber, 399 mg sodium

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