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
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 marinade 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.