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

1. Stir together soy sauce, water, and brown sugar in a bowl. Add chicken and marinate at room temp 30 minutes.

2. 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.

3. 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.

4. Add spinach, in batches if necessary, and cook, covered, stirring occasionally, until wilted, 2-3 minutes.

5. Stir in green onion mixture and basil and cook, stirring, until just heated through, about 1 minute.

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