Recipe by Quest4ZBest
I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great!
Top Review by LonghornMama
This is absolutely wonderful! I wouldn't have come up with this combination of spices and flavors but it really works. Made a quick weekday meal that was very popular with my entire family. Uses ingredients on hand which is so convenient, too. Spinach cooks down very quickly so instead of chopping, I just threw in a handful of baby spinach. Thanks for sharing the recipe. I'll fix this again! Made for PAC Fall 2007.
- 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
- 1 cup finely chopped onion
- 2 tablespoons soy sauce
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon basil leaves
- 1 teaspoon ground cumin
- 3⁄4 teaspoon ground ginger
- 1⁄2 teaspoon black pepper
- 1 cup fresh spinach, cut into thin strips
Vanilla Apricot Sauce
- 1⁄2 cup apricot jam
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon pumpkin pie spice
Directions See How It's Made
- Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
- Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
- To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.