2 chicken breasts
1 bag of fresh spinach leaves
medium red bell pepper
4 cloves garlic, minced
1 teaspoon grated ginger
Number of servings:
Cut the chicken into cubes.
Wash and cut into julienne vegetables, except the spinach leaves and broccoli desmenuzamos it in small portions.
In a wok with hot oil fry the chicken until done, reserve, sauté the vegetables one by one, single layer, for 2 ‘or 3’, should be al dente.
Finally fry all ingredients together and add the chopped garlic, ginger and thyme, sauté a couple of minutes and serve.
TIP: The sautéed vegetables should be very fast, the cooking has to be cut to retain their nutrients and vitamins. Oil must not abuse.