Sticky Chicken Stir-Fry

Ingredients

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  2 thigh, bone removed or 188g

• Chinese Five Spice

  Morton & Bassett

  1 tsp. or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Ketchup

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Honey

  1 tbsp or 21g

• Spinach

  Raw

  5 cup or 150g

• Water

  Plain, clean water

  2 tbsp or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 large or 25g

Directions

1. Cook the rice according to package directions.
2. Slice the chicken thighs into 1/4-inch strips, and toss with five-spice, a pinch of salt, and pepper until evenly coated.
3. Heat the oil in a large nonstick skillet with a lid over medium heat. Add the chicken and cook 2–3 minutes, stirring, until starting to brown.
4. Reduce heat to low, cover, and cook 7–10 minutes, stirring once or twice, until nearly cooked through.
5. In a small bowl, mix the garlic, ginger, chili, ketchup, soy sauce, and honey. Add sauce to the chicken, and cook over medium heat for 1–2 minutes, stirring, until glossy and sticky and the chicken is cooked through to 165°F.
6. Add chopped spinach to the rice with water, and cook over medium heat, stirring, until the spinach just wilts. Season to taste.
7. Serve the sticky chicken over the spinach rice and garnish with chopped scallions.