Wok-Sauteed Spinach with Minced Chicken

This is a great week-night recipe. This rice bowl recipe features marinated chicken with nutrient-packed vegetables and can be made ahead or used as a meal prep recipe.

Wok-Sautéed Spinach with Minced Chicken

StaceyRD

This recipe features chicken, onions, carrots and spinach in a lovely light sauce

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 120 kcal

Ingredients

  

1x2x3x

• 1 large egg white
• ¼ c tamari or soy sauce
• 2 cloves garlic minced
• 1 pound boneless skinless chicken
• 2 c chicken stock
• 2 teaspoon canola or peanut oil
• ⅓ c carrot minced
• ⅓ c onion minced
• ⅓ c water chestnuts sliced
• 3 c spinach

Instructions

 

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.

Notes

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.

Nutrition

Calories: 120kcal

Keyword family-friendly, healthy, stir-fry

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