Chinese Chicken Spinach Stir-fry ~ a tasty brunch

Today we both woke up late after watching the Olympic highlights and sleeping late. I wasn't sure as to what to cook and picked up this book and was excited to see a chicken and spinach stir fry, so I was really excited to try it since I had the ingredients handy.

Its a yummy light dish with soft spongy chicken and spinach. I did not want to over-power the dish with too many ingredients, hence kept it simple. We paired it with thin noodles and it was absolutely delicious. 

I am sure we will keep doing this dish quite often and it sure satisfies the hunger pranks :-)

Prep & cook time ~ 20 mins

Recipe Source ~ Ken Hom (slightly modified)

Ingredients

For Sauté

1 bunch spinach. Cleaned and chop leaves alone

2-3 garlic ponds, finely minced

1-inch root ginger, finely minced

¼ tsp sugar (optional)

1 tsp Dark soy sauce (*check notes below)

Sesame oil (sauté)

Salt- pinch (*check notes below)

Pepper (black) – pinch

For Chicken marinating

500 gms boneless chicken, chopped (breast/thigh)

2 tsp light soy sauce (*check notes below)

1 tsp sesame oil

2 tsp cornflour

Method

• Wash the chicken and marinate it with the ingredients and set aside for 10 mins. In the mean time clean and cut the spinach and discard the stems taking only the leaves. Finely chop the ginger and garlic
• Heat a wok/ large pan to high flame and add the sesame oil, once it gets hot and slightly smoking, add the chicken and stir fry it for 3 minutes reducing the heat a little, you could also close a lid and stirring now and then. Once cooked drain immediately in a kitchen towel
• In the same wok with the left over oil add the ginger and garlic and slightly fry them, make sure they don’t become brown. Add pinch of salt and pepper, then add the spinach and mix well, let it cook for 3 minutes until the spinach becomes half the quantity. Now add the chicken and stir well cook for 2 mins.

Transfer to a serving platter. Serve at once

Tips

-          The soy sauce has added salt so use salt sparingly

-          You could also garnish with spring onions/ toasted cashew/ toasted sesame seeds

-          Best with noodles