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The Broccoli receives steamed and the chicken gets marinated then blanched ahead of time so that is a dish that may be cooked in no time once all of the prep is executed. I do the blanching in water however most restaurants blanch the fowl in oil. Both approaches will result in very tender or velvet chicken.
Ingredients
1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
2 teaspoons vegetable oil (plus 2 tablespoons)
1 teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar (or honey)
1 1/2 tablespoons soy sauce (plus 1 tablespoon)
1/2 teaspoon crushed red pepper flakes
5 slices ginger
6 medium carrots (julienned or spiralized into long “noodles”)
2 scallions (cut into 2-inch lengths)
3 cups baby spinach
Instructions
In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
Nutrition
Calories: 220kcal | Carbohydrates: 13g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 564mg | Potassium: 737mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17555IU | Vitamin C: 12.9mg | Calcium: 67mg | Iron: 2mg
Ingredients
1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
2 teaspoons vegetable oil (plus 2 tablespoons)
1 teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar (or honey)
1 1/2 tablespoons soy sauce (plus 1 tablespoon)
1/2 teaspoon crushed red pepper flakes
5 slices ginger
6 medium carrots (julienned or spiralized into long “noodles”)
2 scallions (cut into 2-inch lengths)
3 cups baby spinach
Instructions
In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
Nutrition
Calories: 220kcal | Carbohydrates: 13g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 564mg | Potassium: 737mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17555IU | Vitamin C: 12.9mg | Calcium: 67mg | Iron: 2mg
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