Stir-fried Chicken with Spinach Tomatoes & Pine Nuts Recipe

Ingredients :

Serves 4

• 50g / 2oz pine nuts

• 2 tbsp sunflower oil

• 1 red onion, peeled and finely chopped

• 450g / 1lb skinless, boneless chicken breast fillets, cut into strips

• 450g / 1lb cherry tomatoes, halved

• 225g / 8oz baby spinach, washed

• freshly ground black pepper

• ¼ tsp freshly grated nutmeg

• 2 tbsp balsamic vinegar

• 50g / 2oz raisins

• freshly cooked ribbon noodles, to serve

Method :

1. Heat the wok and add the pine nuts. Dry-fry for about 2 minutes, shaking often to ensure that they toast but do not burn. Remove and reserve. Wipe any dust from the wok.

2. Heat the wok again, add the oil and, when hot, add the red onion and stir-fry for 2 minutes. Add the chicken and stir-fry for 2-3 minutes, or until golden brown. Reduce the heat, toss in the cherry tomatoes and stir-fry gently until the tomatoes start to disintegrate.

3. Add the baby spinach and stir-fry for 2-3 minutes, or until they start to wilt. Season to taste with pepper, then sprinkle in the grated nutmeg and drizzle in the balsamic vinegar. Finally, stir in the raisins and reserved toasted pine nuts. Serve immediately on a bed of ribbon noodles.

Nutritional details per 100g

energy  120kcals/503kj

protein 10g

carbohydrate 9g

fat 5g

fiber 1.2g

sugar 1.7g

sodium trace

√  cow's milk-free    √  egg-free    √  seafood-free