Categories: Asian
Ingredients
- 2 tbsp. soy sauce
- 2 tbsp. water
- 1 tbsp. brown sugar
- 2 lbs. chicken breasts, thinly sliced
- 4 tbsp. vegetable oil
- 5 green onions, sliced
- 1 large red bell pepper, seeded and cut into strips
- 3 garlic cloves, chopped
- 1/2 tsp black pepper
- 2 (5 oz.) packages fresh baby spinach
- 1 cup fresh basil leaves
Directions
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Stir together soy sauce, water, and brown sugar in a bowl. Add chicken and marinate at room temp 30 minutes.
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Heat 1 tbsp. oil in a large, deep nonstick skillet or wok (with lid) over medium heat. Cook green onions and bell pepper, stirring, until softened, 3 minutes. Add garlic and black pepper and cook, stirring, 1 minute. Transfer to a small bowl.
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Pour remaining 3 tbsp. oil into skillet. Add chicken and marinade and cook, stirring constantly, until chicken is no longer pink in center and juices run clear, about 5 minutes.
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Add spinach, in batches if necessary, and cook, covered, stirring occasionally, until wilted, 2-3 minutes.
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Stir in green onion mixture and basil and cook, stirring, until just heated through, about 1 minute.