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Related recipes: Asian, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Herbs, Low-Fat, Main Courses, Onions, Poultry, Rice, Spinach, Sweet Pepper
Ingredients
6 cups (1.2kg) cooked rice
1 tsp (5mL) sesame oil
16 ounces (455g) boned and skinned chicken breasts, (2 halves), cut into 1/2-inch (1.5cm) cubes
1 Tbsp (7g) ginger root, grated
1 1/2 cups (225g) celery, chopped
1 1/2 cups (225g) red pepper, chopped
1 cup (180g) green onion, (3 onions), chopped
2 cups (70g) spinach leaves, chopped
Sauce:
1 cup (240mL) boiling water
1 tsp (6g) chicken bouillon granules
2 Tbsp (30mL) soya sauce, low sodium
2 Tbsp (30mL) rice vinegar
1 Tbsp (8g) cornstarch
Directions
Cook rice according to package directions.
Combine sauce ingredients in a small bowl (boiling water, chicken bouillon granules, soya sauce, rice vinegar and cornstarch). Set aside.
In a large nonstick skillet or wok, pour in sesame oil and heat. Add chicken cubes and grated ginger root, stir over high heat until chicken is opaque. Add celery and red pepper, cook 1 minute. Add green onions and spinach, followed by the sauce. Cook 1 or 2 minutes longer allowing sauce to bubble and thicken.
Serve over hot rice.
