Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers to pan; sauté 1 minute, stirring constantly. Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.
The first time I made this recipe, I seasoned it exactly as the recipe called for, and I found it bland. Also, since my son prefers kale over spinach, I substituted. We thought it worth another try. The second time, I used a whole red bell pepper, half a red onion, and several cloves of garlic. I substituted two teaspoons of refrigerated ginger for ginger root, and I added about 3/4 tsp. ground black pepper. Since just a few days had passed, I used the rest of the large bag of kale, and found the flavor to be robust and the variation in the texture of the ingredients to make it a nice change from my routine one-dish meals. The garlic, turmeric, and ginger are all seasonings that alleviate inflammation in the body and the variety of vegetables make a side dish almost optional. The first time I served a rice blend on the side, and the second time I served it up with quinoa.
Unfortunately, I was very disappointed in this dish. Although it was easy and quick to make, it was very bland and I would not spend time making it again. Also, the turmeric has stained my counter top and utensils, and I will need to do some heavy duty cleaning to get it all back to normal.