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.
- 1 lb boneless skinless chicken breast half, cut into 1 inch dice
- 1 tablespoon vegetable oil
- 1 tablespoon gingerroot, peeled and minced
- 2 garlic cloves, minced
- 2 green onions, chopped
- 2 cups spinach, stems removed
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons hoisin sauce
- 3 tablespoons Thai sweet chili sauce (red pepper jelly may be substituted, but don't use Asian chili paste)
- 2 tablespoons reduced sodium soy sauce
- Heat oil in a large non-stick skillet over medium-high heat.
- Add ginger, green onions and garlic and stir 30 seconds.
- Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
- Mix the hoisin, chili sauce and soy sauce and add to the chicken.
- Cook until chicken is fully cooked.
- Add spinach and cook a minute until just wilted.
- Serve over rice and garnish with cilantro.
- If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
- Leftovers make a good wrap filling with additional vegetables.