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.
- 453.59 g boneless skinless chicken breast half, cut into 1 inch dice
- 14.79 ml vegetable oil
- 14.79 ml gingerroot, peeled and minced
- 2 garlic cloves, minced
- 2 green onions, chopped
- 473.18 ml spinach, stems removed
- 29.58 ml fresh cilantro, chopped
- 44.37 ml hoisin sauce
- 44.37 ml Thai sweet chili sauce (red pepper jelly may be substituted, but don't use Asian chili paste)
- 29.58 ml 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.
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.
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!
We really liked this! Not too many ingredients and pretty fast to prepare.