Chicken And Spinach Stir Fry

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45:00

Ingredients Yields 4 servings

For Sweet-and-Sour Apricot Sauce

For Chicken Stir-Fry

16 oz chicken thighs (cut into thin 2-inch strips)
1 large red bell peppers (or other small hot chiles, thinly sliced)

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Instructions

  1. 1
    Whisk the broth, apricot preserves, soy sauce, vinegar, lime juice, and sugar in a medium bowl, stirring well to break down the preserves
  2. 2
    Whisk the cornstarch and water in a small bowl until the cornstarch is completely dissolved
  3. 3
    Heat a wok over medium-high heat and add the peanut oil. Add the garlic and ginger and stir-fry 20 seconds. Add the broth mixture and simmer 2 minutes. (Reduce the heat if the mixture comes to a hard boil.)
  4. 4
    Re-whisk the cornstarch mixture and add to the wok. Stir well until the sauce is slightly thickened, about 45 seconds. Pour into a bowl and set aside. Do not wipe out the wok
  5. 5
    Place the chicken in a bowl and sprinkle with cornstarch. Season with salt and pepper and stir or toss to coat the chicken
  6. 6
    Re-heat the wok over medium-high heat and add 2 tablespoons of peanut oil. Add the chicken and stir-fry until just cooked through, 7-8 minutes. Transfer the chicken to a bowl.
  7. 7
    Add the remaining 1 tablespoon of oil to the wok. Add the white parts of the scallions, chiles, and bell pepper and stir-fry 2 minutes
  8. 8
    Add the spinach and stir-fry until wilted, about 30 seconds
  9. 9
    Return the chicken to the wok and stir in the dried apricots, dates, and reserved sauce. Simmer 2 minutes
  10. 10
    To serve, divide the noodles or rice among 4 shallow bowls. Divide the chicken mixture on top and sprinkle the green parts of the scallions over all

Step by Step Photos

step 1
Stir-fries are a quick and easy way to put a flavor-loaded dinner on the table—one that’s also good for you and your family. Fresh vegetables and lean meats, herbs, fruits, nuts, grains—the possibilities are endless, and they all make stir-fries a tasty, healthy, and very versatile dish.
step 2
Make the sauce first and have all your ingredients ready to go before you start heating the pan. Once you start cooking, stir-fries go fast.
step 3
In this recipe, tender chicken thighs, fresh spinach, and dried fruits pair up with a sweet and sour sauce that’s a little spicy too.
step 4
Chicken thighs are a bit juicier than chicken breast, but lean pieces of breast meat would work well too. Reduce cooking time by 2-3 minutes.
step 5
step 6
If you're not familiar with rice noodle sticks, give them a try. Rice is much more tender than wheat pasta — no boiling required. Simply bring a pot of water to a boil, turn off the heat, add the noodles, cover, and let the noodles soften for 10 minutes. Drain them and serve.

Calorie Breakdown

This chicken and spinach stir fry recipe has an estimated 531 calories per serving, with 4 servings overall.

For Sweet-and-Sour Apricot Sauce Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
0.5 cup vegetable broth low sodium 7 0 1 1 0
0.5 cup apricot preserves 281 0 73 67 0
2 tbsp soy sauce 16 0 2 1 2
1 tbsp rice vinegar 10 0 0 0 0
1 tbsp lime juice 4 0 1 0 0
2 tsp cornstarch 20 0 5 0 0
1 tbsp peanut oil 119 14 0 0 0
1 clove garlic 4 0 1 0 0
0.125 tsp fresh ginger 0 0 0 0 0
For Chicken Stir-Fry Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
16 oz chicken thighs 1,107 69 0 0 112
3 medium scallions 15 0 3 1 1
2 pepper thai chiles 40 0 6 4 2
1 large red bell peppers 20 0 5 2 1
2 cups baby spinach 25 0 2 0 3
0.25 cup, pitted dates 123 0 33 28 1
0.25 cup dried apricots 100 0 24 23 2
1 cup rice noodles cooked 192 0 44 0 2
1 pinch sea salt fine 0 0 0 0 0
1 dash cracked black pepper 0 0 0 0 0
Recipe Overall 2,123 83 211 127 126
Per serving 531 21 53 31.8 31

More Recipes

Calories 141

Per 1 servings of 4
Protein
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Carbs
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Fat
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Fat
5.5g
Saturated Fat
1g
Cholesterol
28mg
Sodium
184mg
Carbohydrates
14.0g
Fiber
1g
Sugar
8g
Protein
8.3g
Vitamin A
1,006%
Vitamin C
1%
Calcium
527%
Iron
1%

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