Chili Chicken And Spinach – a delicious recipe with chicken breast, bird chilies, soy sauce, fresh spinach, garlic, peanut oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
2
Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
3
Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
4
Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
5
Serve immediately.
325
kcal
Calories
6
g
Fat
27
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 2 thai bird chilies or 2 serrano chilies, 1 teaspoon soy sauce, 2 cups loosely packed fresh spinach, and more.
Yes, Chili Chicken And Spinach falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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