Ingredients
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1 tablespoon vegetable oil
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1 tablespoon gingerroot, peeled and minced
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2 garlic cloves, minced
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2 green onions, chopped
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2 cups spinach, stems removed
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2 tablespoons fresh cilantro, chopped
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3 tablespoons hoisin sauce
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2 tablespoons reduced sodium soy sauce
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1 lb boneless skinless chicken breast half, cut into 1 inch dice
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3 tablespoons Thai sweet chili sauce (red pepper jelly may be substituted, but don't use Asian chili paste)
Instructions
- Heat oil in a large non-stick skillet over medium-high heat.
- Add ginger, green onions and garlic and stir 30 seconds.
- Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
- Mix the hoisin, chili sauce and soy sauce and add to the chicken.
- Cook until chicken is fully cooked.
- Add spinach and cook a minute until just wilted.
- Serve over rice and garnish with cilantro.
- If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
- Leftovers make a good wrap filling with additional vegetables.