Quick Broccoli Slaw Stir-Fry with Chicken
- Total Time
This speedy dinner cooks in just about the same time it takes to prepare instant brown rice.
canola oil2 tsp, or safflower oil
uncooked scallion(s)4 medium, sliced
ginger root1 piece(s), (1-inch) peeled and minced
garlic clove(s)1 clove(s), medium, minced
store bought coleslaw1 pound(s), broccoli variety
fresh spinach5 oz, baby variety
teriyaki sauce2 Tbsp
roasted skinless boneless chicken breast8 oz, or baked or poached, shredded
- Heat the oil in a large nonstick skillet or wok; add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
- Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the chicken and heat thoroughly through; serve at once. Yields 1 1/4 cups per serving.