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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