Kathy Man’s Recipe

Stir-fried Chicken with Mushroom and Spinach

Ingredients:

6 oz Boneless skinless chicken breast
4 oz Fresh button mushroom
1 lb Spinach leaves
1 Tbsp Garlic (minced)
2 tsp Ginger (minced)

Chicken Marinade:

1-1/2 tsp Light soy sauce
dash White ground pepper
1 tsp Water
3/4 tsp Cornstarch
2 tsp Oil

Sauce:

1-1/2 tsp Light soy sauce
1/4 tsp Salt
1/2 tsp Sugar
1 tsp Oyster sauce
dash White ground pepper
1 tsp Sesame oil
1/4 tsp Chicken broth mix
2 tsp Cornstarch
5 oz Water

Method:

  1. Cut chicken into thin strips or use ground chicken. Add marinade and set aside for about 15 minutes.
  2. Clean mushroom with damp paper towel and cut into small dices.
  3. Wash spinach and drain.
  4. Mix sauce ingredients.
  5. Blanch spinach in 6 cups boiling water in 2 batches until just wilted, about 30 seconds. Remove and rinse with hot water. Drain thoroughly.
  6. Pour away water in wok. Rinse, dry and reheat wok. Add 1-1/2 Tbsp oil. Stir-fry spinach for about 1 minute. Remove onto serving platter.
  7. Reheat wok and add 2-1/2 Tbsp oil. Sauté garlic and ginger until fragrant. Add chicken. Stir-fry until almost done. Add mushroom. Toss for 1 minute. Add 1 tsp wine and toss briefly. Add sauce ingredients. Keep tossing until sauce reboils and thickens. Pour over spinach in serving platter. Serve hot.

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