Spinach Chicken Skillet with Coriander and Nuts

Ingredients

• 600 g spinach leaves
• 1 red chili pepper
• 1 onion
• 1 piece fresh ginger (ca. 2 cm)
• 1 Garlic clove
• 200 g mie noodles
• 400 g chicken breast fillet
• 2 tbsp soy oil
• 1 handful fresh coriander
• 40 g roasted peanuts
• 3 tbsp Soy sauce

Instructions

1. 1.

   Wash, dry, and shake off excess water from the spinach. Wash, trim, and finely chop the chili pepper. Peel and dice the onion, ginger, and garlic. Cook the noodles according to package instructions.

2. 2.

   Rinse the chicken, pat dry, and cut into strips or pieces. In a hot pan with oil, fry the chicken for 2-3 minutes until golden brown, turning occasionally. Lightly salt, add onion, ginger, garlic, and chili, and cook together for 1-2 minutes. Add the spinach and let it wilt. Rinse and shake off coriander leaves, then tear into small pieces. Roughly chop the peanuts. Drain the noodles, allow them to dry slightly, then mix them into the spinach‑chicken skillet. Season with soy sauce, sprinkle with nuts and coriander, and serve.