CITRUS CHICKEN WITH SPINACH
2 Tbs Olive oil
10 oz Chicken breast, boneless, skinless, cut in small chunks
1 Tbs Fresh ginger
2 Scallions, chopped
Juice of one medium orange
Juice of 1/4 of a large lime
3 Stalks Boc Choi, coarsely chopped
10 oz Fresh spinach leaves
3 Tbs Fresh cilantro leaves
Salt and pepper to taste
Heat olive oil over medium high heat in a large skillet. Sauté the chicken, ginger and scallions for about two minutes, turning frequently. Add lime juice and juice from one-half of the orange. Sauté another minute.
Add the boc choi and continue cooking for a minute or two. Add spinach and the juice from the remaining half of the orange and cook for an additional minute. Add the cilantro and sauté for one additional minute.
Serve over rice or angel hair pasta and sprinkle with rice noodles. Bon appetite!
Servings: 2
Cooking Tips
Chef's Tip: Spoon leftover sauce from pan over the served portions!
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