STIR-FRIED CHICKEN WITH SPINACH, TOMATOES AND PINE NUTS
Serves 4
Approx. 3.5 Syns per serving
25g pine nuts - 9 Syns
1 tbsp. oil - 6 Syns
1 red onion, peeled and finely chopped
450g skinless chicken breast, cut into strips
450g cherry tomatoes, halved
225g baby spinach
Sprinkle of dried nutmeg
2 tbsp. balsamic vinegar
Heat a non-stick wok or frying pan and add the
pine nuts. Dry-fry for about 2 minutes, shaking often to make sure they roast
but don't burn. Remove from the pan and reserve.
Wipe any dust from the pan, heat the pan again
and add the oil.
Stir-fry the onion for 2 minutes. Add the
chicken and stir-fry for 2-3 minutes, or until golden.
Reduce the heat, add the tomatoes and stir-fry
gently until they start to break down.
Add the washed baby spinach and stir-fry for
2-3 minutes or until it starts to wilt.
Season to taste with pepper, then sprinkle in
the nutmeg and balsamic vinegar.
Finally, stir in the pine nuts and serve immediately.
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