Related recipes: Asian, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Herbs, High Fiber, Main Dishes, Onions, Poultry, Rice, Spinach, Sweet Pepper
Add these dishes to make a full meal:
Servings: 4
Yield: 10 cups (2.4L)
6 cups (1.2kg) cooked rice
1 tsp (5mL) sesame oil
16 oz (455g) boned and skinned chicken breasts, (2 halves), cut into 1/2-inch (1.5cm) cubes
1 Tbs (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 Tbs (30mL) soy sauce, low sodium
2 Tbs (30mL) rice vinegar
1 Tbs (8g) cornstarch
Cook rice according to package directions.
Combine sauce ingredients in a small bowl (boiling water, chicken bouillon granules, soy 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.
Tip: To save time and keep fresh ginger root fresh, chop in food processor and freeze in small container.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.