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Gingery Chicken & Spinach Stir-Fry

  • 4
  • Easy
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Recipe Ingredients

  • 2 tbsp canola oil
  • 2 cloves garlic chopped
  • 1 tbsp fresh ginger, peeled and chopped
  • 570g skinless chicken thighs
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp yellow or white miso
  • 280g prewashed baby spinach
  • 3 cups brown rice, cooked.

Recipe Directions

  1. In a deep 30cm frying pan, heat 2 tbsp canola oil; 2 cloves garlic, chopped; and 1 tbsp chopped, peeled fresh ginger on medium for 3 minutes, stirring.
  2. Add 570g skinless, boneless chicken thighs, coarsely chopped, and ¼ tsp each salt and pepper.  Cook for 4 minutes. In a small bowl, whisk 2 tbsp yellow or white miso and 2 tbsp water until smooth; add to frying pan along with 280g pre-washed baby spinach.
  3. Cover and cook for 3 minutes or until spinach begins to wilt, stirring occasionally. Serve with 3 cups cooked brown rice.
EACH SERVING: About 1 800kJ, 34g protein, 39g carbohydrate, 15g fat (2g saturated), 5g fibre, 685mg sodium.

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