Total Time
20mins
Prep 10 mins
Cook 10 mins

The "chili" in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern.

Ingredients Nutrition

Directions

  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Add ginger, green onions and garlic and stir 30 seconds.
  3. Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
  4. Mix the hoisin, chili sauce and soy sauce and add to the chicken.
  5. Cook until chicken is fully cooked.
  6. Add spinach and cook a minute until just wilted.
  7. Serve over rice and garnish with cilantro.
  8. If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
  9. Leftovers make a good wrap filling with additional vegetables.
Most Helpful

5 5

I followed the recipe to a tee and it was a huge hit! I wasn't sure based on the ingredient list but I happened to have them all in my fridge and boy, am I ever glad I went for it! Try it! If you like Asian food, it's really good!!! I served mine over white rice. For those following a low carb diet, it would be equally delicious over cauliflower rice.

5 5

Very easy. Couldn't get sweet chili sauce out in the boonies, so I used sriracha (rooster sauce) and about a half tablespoon of sugar. Worked great! Will make this again soon!

5 5

We really liked this! Not too many ingredients and pretty fast to prepare.