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Stir Fry

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.

Regardless of all the changes, it was really yummy! The chicken turned out super tender. I think slicing it thin and against the grain really helps with that. I’ve never put nutmeg in stir fry, but the flavor was really good. I had leftover spinach from the Quesadillas from the other night, so this worked perfect! Here’s my version of the recipe.
Chicken and Spinach Stir Fry

Chicken and Spinach Stir Fry

Yield: 2 servings
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Make sure you slice the chicken thinly and against the grain. That will give you the best texture to go with this amazing sauce.


  • 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


  1. 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).
  2. 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.
  3. 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.
  4. 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 Information
Yield 2 Serving Size 1
Amount Per Serving Calories 277Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 1857mgCarbohydrates 24gFiber 3gSugar 10gProtein 24g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Veggie Quesadillas
Orange Chocolate Muffins


Wednesday 4th of February 2009

Glad you guys liked it!


Tuesday 3rd of February 2009

Yum! I made this tonight because I didn't know what to make and I thought I would choose something from your blog. I made it a little bit differently because of what I had on hand...I used celery, a box of frozen spinach because I didn't have much fresh (I used the whole box because I LOVE spinach), and roasted red bell peppers that I had frozen earlier this year because they were all I had. I made the marinade just like you did, and added a little extra water like you did too. It is very delicious! Both Jordan and I love it!

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