Spicy Korean chicken stir-fry with sesame spinach
From the foundersAlexander Eriksson·Founder & CEO
Sliced chicken breast stir-fried in a spicy soy sauce with fresh mushrooms, spinach and chilli. Served with light cauliflower rice for a perfect high-protein dinner.
Ingredients
2 servings
- 600 gchicken breast fillet
- 250 gMushrooms 250g 🏷️
- 130 gWashed baby spinach 65g 🏷️
- 500 gcauliflower rice
- 1 msksesame oil
- 4 mskJapanese soy sauce
- 3 klyftorgarlic
- 2 tskginger
- 1.5 tsksambal oelek
- 1 msksesame seeds
How to make it
- 1
Make the sauce by mixing the soy sauce, grated garlic, grated ginger and sambal oelek in a small bowl.
- 2
Heat half the sesame oil in a large frying pan or wok over a high heat. Fry the mushrooms until they have released their liquid and are nicely browned. Remove them from the pan.
- 3
Add the rest of the sesame oil to the pan and sear the sliced chicken over a high heat until cooked through and nicely browned, approx. 5-7 minutes.
- 4
Return the mushrooms to the pan. Drizzle over the soy sauce mixture and let everything bubble together for 2 minutes, stirring.
- 5
Fold in the baby spinach and let it just wilt in the heat for 30 seconds.
- 6
Meanwhile, heat the cauliflower rice in a separate saucepan or in the microwave.
- 7
Serve the hot chicken stir-fry on a bed of cauliflower rice and top with toasted sesame seeds.
Kitchen tips
- Stir-fry over a very high heat so the chicken fries rather than stews.
- For extra zesty freshness, squeeze a little fresh lime over the dish just before serving.
AI-generated content. Always verify ingredients and allergen information yourself.
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