This started out as a friend’s recipe that I’ve been wanting to try, but I didn’t have celery so I added red bell pepper and onion since I had that. I also added some water to the sauce because it turned out too thick – I don’t know if I misread and added too much cornstarch or if I just don’t like sauce that thick. I also used sesame oil instead of peanut, since Logan is allergic to peanuts.
- 4 Tbs soy sauce
- 2 Tbs rice wine vinegar
- 1/2 tsp ground ginger
- 2 Tbs cornstarch
- 2 tsp honey
- 1/2 tsp nutmeg
- 1 Tbs sesame oil
- 1/4 c water
- 1 boneless, skinless chicken breast
- 5 oz. baby spinach, roughly sliced
- 1 red bell pepper, sliced thin
- 1/2 of a yellow onion, sliced thin
- Cut chicken into small pieces, slicing it against the grain. Combine soy sauce, cornstarch, vinegar, honey, ginger, and nutmeg in a bowl or ziplock bag; add chicken. Squeeze out air if using a ziplock or cover bowl with plastic wrap. Refrigerate at least 1 hour (I admit, I didn’t refrigerate it at all – I just let it sit on the counter to marinate while I chopped the veggies and got the rice started).
- Heat a nonstick skillet or wok on high until a drop of water sizzles. Add oil and swirl to coat pan, add bell pepper and onion and stir fry till tender-crisp. Set aside.
- Add chicken with marinade to pan and more oil, if necessary. Stir fry until chicken is cooked through and marinade is bubbling, about six minutes.
- Add spinach to pan and stir fry until spinach is wilted. Return pepper and onion and stir to combine. Serve on rice.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 277Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 1857mgCarbohydrates 24gFiber 3gSugar 10gProtein 24g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.