sweet-hot chicken and spinach

This is a recipe.  It is for chicken.  It was tasty.  Also, you can put it together in about a half hour, which is nice.  There’s really not much more to say about it, but if you like kind-of-Asian-inspired cooking, this is for you!

Sweet-Hot Chicken and Spinach (2 servings)

Note: I found that although the sauce ended up being balanced and tasty, the chicken itself was way underseasoned.  Some similar recipes suggest a brief marinade in soy, ginger, and garlic – brining it would get similar results.  Also, I used ginger preserves because they were on hand as a shortcut, but you can use some minced fresh ginger and any sweetener you like (sugar, honey, agave nectar) as a substitute.

Ingredients:

For the chicken:

  • 1/2 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 c. cornstarch
  • 1/4-1/2 c. vegetable oil
  • 2 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 onion, roughly chopped
  • 1 bell pepper, sliced into strips
  • 1 tbsp. ginger preserves
  • 2 tsp. soy sauce
  • 2 tsp. rice vinegar
  • 1 1/2 tbsp. tomato paste
  • 1/4 c. water

For the spinach:

  • 2 c. frozen chopped spinach
  • 2 tsp. sesame oil
  • 2 cloves garlic, minced
  • 2 tsp. ginger preserves
  • 1 tsp. soy sauce
  • 1 tsp. rice vinegar

Directions:

  1. Heat the vegetable oil in a skillet over medium-high heat.  Coat chicken in cornstarch.  Shake off the extra and brown on all sides in the oil.  Remove to a plate.  Pour off all oil except just enough to film the pan.  If you have a lot of cornstarch in the oil, as I did, just go ahead and rinse the pan quickly and heat a little extra oil.
  2. Add minced garlic and red pepper flakes to the oil.  Cook a few minutes or until fragrant, and then add the onion and bell pepper.  Cook for five to ten minutes or until soft and browned on the edges.
  3. Meanwhile, heat sesame oil in a separate skillet over medium-low heat (sesame oil has a fairly low smoke point, so you can’t put it over high heat easily).  Add minced garlic and saute until fragrant, then add spinach.  Saute for a few minutes, stirring occasionally while you finish the chicken dish.
  4. When onions and bell peppers are ready, add remaining ingredients for chicken and toss until sauce is well-mixed and coating the vegetables.  Add the chicken pieces and toss until coated.  Turn down to warm while you finish the spinach.
  5. Add remaining ingredients to spinach in pan, and toss until liquid has evaporated.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: