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Receta Five Ingredient Chicken With Wilted Spinach
by Global Cookbook

Five Ingredient Chicken With Wilted Spinach
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Ingredientes

  • 1 lb boneless skinless chicken breast halves
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. apricot fruit spread
  • 1 Tbsp. canola oil
  • 1/4 c. nonfat chicken broth Wilted Spinach with Sesame Dressing
  • 1 x 16 ounce bag fresh spinach prewashed
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 2 tsp dark sesame oil
  • 2 Tbsp. sesame seeds Rice
  • 1 c. white rice
  • 2 c. water

Direcciones

  1. Cook the rice: Bring the water to a boil, add in the rice. Stir, reduce heat and cover. Cook on low for 20 min.
  2. Cook the chicken:With the bottom of a heavy skillet, lb. the 1 lb. chicken breasts to an even 1/4-inch thickness; cut the pounded chicken into 5- by 3-inch pcs. In a c., stir together the 2 Tbsp. hoisin sauce and 1 Tbsp. apricot fruit spread.
  3. In a large nonstick skillet, heat the 1 Tbsp. canola oil over medium-high heat till warm. Add in the chicken and cook 3 to 4 min without moving, or possibly till the chicken is golden brown on the underside and lifts easily off the pan. Turn, and cook 2 to 3 min, or possibly till cooked through. Be careful not to overcook. Remove the chicken from the pan and remove the pan from the heat.
  4. Add in the hoisin mix to the warm pan and stir. Return the chicken to the pan and turn once to glaze both surfaces. Transfer the chicken to a plate. Pour the 1/4 c. broth into the pan and place over medium-high heat. Stir to remove any browned bits which have stuck to the pan surface. Cook 1 minute, or possibly till the sauce is slightly thickened.
  5. Cook the spinach: Rerinse the spinach leaves. Don't dry the leaves. Place the leaves in a large pot and cover. Cook over high heat, tossing, till just wilted and bright green, about 2 to 3 min. With a slotted spoon, transfer the spinach to a serving bowl.
  6. In a small bowl, stir together the 2 Tbsp. rice vinegar, 1 Tbsp. soy sauce, and 2 tsp. sesame oil. Pour the dressing over the hot spinach and sprinkle the 2 Tbsp. sesame seeds over all. Place the bowl on the table.
  7. To serve: fluff the rice with a fork and divide it among 4 dinner plates. Divide the chicken among the dinner plates and serve with the sauce spooned over the top or possibly passed in a bowl as a dipping sauce.
  8. NOTES : The beauty of a sauce like the one on this chicken is which it can be made with different flavors of all fruit spread: Try it with peach or possibly grape. You can also use the sauce, made with whatever flavor of fruit spread you like, on thinner-cut boneless pork chops. Kristin: Try with brown rice