Smartypantz, taking it one day at a time.

Friday, August 31, 2007

Chicken and Spinach Stir Fry

Chicken and Spinach Stir Fry

Servers 1

1 cup bell pepper
2½ oz skinless chicken breast
1½ Tbls cornstarch
¼ cup rice, brown cooked
¼ cup scallions
3 tsp sherry
3 tsp soy sauce, lite
1½ tsp garlic
¼ tsp splenda (optional)
½ tsp ginger
1½ tsp oil, high oleic safflower
6 cups spinach, raw
¼ tsp salt, lite
¼ tsp black pepper

While preparing stir-fry, cook rice as directed on package.

Cut chicken into pieces and set in a shallow dish.

Mix soy sauce, corn starch, sherry, splenda, and salt in small bowl. Stir marinade into chicken. Cover and let stand 10 minutes.

Rinse spinach and pat dry until completely dry.

Heat oil in wok. Add spinach leaves (oil will sputter) and cook until oil stops sputtering and leaves are deep green and crisp, about 3 minutes. Transfer to serving plate using slotted spoon.

Add ginger and garlic to wok and stir-fry until aromatic, about 30 seconds. Add chicken with marinade and stir-fry 5 minutes. Add bell peppers, then green onions and ground pepper and stir-fry until chicken is cooked through, about 2 minutes.

Transfer chicken to platter with spinach.
Enjoy with rice!

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