Wok-Sautéed Spinach with Minced Chicken


Wok-Sautéed Spinach with Minced Chicken

This recipe features chicken, onions, carrots and spinach in a lovely light sauce
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Prep Time 1 hr
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 120 kcal


  • 1 large egg white
  • ¼ c tamari or soy sauce
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken
  • 2 c chicken stock
  • 2 tsp canola or peanut oil
  • c carrot minced
  • c onion minced
  • c water chestnuts sliced
  • 3 c spinach


Marinate the chicken

  • Mix egg, tamari, lime, and garlic well and coat the chicken evenly. Marinate, refrigerated, for 1 hour.

Cook the chicken

  • When you are ready to cook, heat 1 teaspoon of the canola oil in a wok or sauté pan over high heat. Sauté the minced chicken for 4 to 6 minutes, stirring constantly until the chicken is cooked through and appears opaque. Remove the chicken from the pan. Add the remaining 1 teaspoon oil to the pan, and sauté the carrot, onion, and water chestnuts for 1 minute, stirring constantly. Add the chicken stock, tamari, chili paste, lime juice, and spinach leaves. Cook until the spinach has wilted slightly, stirring often.
  • Return the cooked chicken to the pan, and mix well. Garnish with the scallions.


Leftover chicken filling can be served over a salad or stuffed into a pita bread. If you happen to have pizza dough or puff pastry in your freezer, minced chicken is an excellent filling.


Calories: 120kcal
Keyword family-friendly, healthy, stir-fry
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