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Ingredients
Method
- 300g thinly sliced chicken breasts
- 2 tbsp soy sauce
- 1 tsp oil
- 150g spinach leaves
- 3 chopped garlic cloves
- 5cm piece of ginger, chopped
- ½ tsp sugar
- ½ tsp rice vinegar
- 30g chopped peanuts
- 250g steamed rice
- Add the chicken to a bowl with half the soy sauce and stir to coat. Heat the oil in a wok and cook the chicken for 6 mins, or until golden and almost cooked. Meanwhile, toss the spinach, remaining soy sauce, ginger, garlic, vinegar, sugar, half the nuts and 150ml water in a blender until smooth.
- Pour the sauce into the pan with the chicken and cook for 2 mins to slightly thicken. Serve immediately with steamed rice and any sides or garnish you fancy.
15 mins
2 serving
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