6 servings (serving size: 1 1/3 cups chicken mixture and about 1/3 cup spinach)
Photo: Randy Mayor; Styling: Leigh Ann Ross
4 cups thinly sliced leek (about 4 large)
1 cup thinly sliced celery
6 tablespoons low-sodium soy sauce
1/4 cup julienne-cut peeled fresh ginger
1/4 cup dry vermouth or dry sherry
2 teaspoons sugar
1 teaspoon five-spice powder
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, cut into thirds
1 1/2 pounds peeled white potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
1 teaspoon dark sesame oil
2 (10-ounce) packages fresh spinach, divided
How to Make It
Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Add chicken; return to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Add potatoes; return to a simmer. Cover and cook 25 minutes or until potatoes are tender, stirring occasionally. Stir in cilantro and pepper.
Heat oils in another Dutch oven or large skillet over medium-high heat. Add half of spinach; cook 1 minute, tossing constantly. Add remaining spinach; cook 2 minutes or until spinach wilts, tossing constantly. Serve chicken mixture over spinach.
This was easy and delicious. I chose this recipe to get rid of some extra spinach and was lucky to discover what my family calls "a keeper". I love to cook and only repeat the most delicious recipes. I will definitely repeat this one.
We REALLY like this recipe...it is one that I make repeatedly. We are fans of Chinese food. This is quick and easy to make, and what flavor!!! Although I make it everyday, I wouldn't hesitate to make it for company.
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