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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 cooked brown rice
- 2 carrots, peeled into ribbons
- Add the chicken to a bowl with half the sauce and turn to coat. Heat the oil in a wok and cook the chicken for 5 mins or until golden.
- Meanwhile, add the remaining soy sauce, spinach, garlic, sugar, ginger, vinegar, half the peanuts and 150ml water to a blender. Blitz until smooth, then pour the sauce into the wok with the chicken and cook for 2 mins. Add the cooked rice, stir-fry for 2 mins, then serve with the ribboned carrots and remaining peanuts on top.
15 mins
2 serving
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