Chicken with Spinach by Shana Priwer and Cynthia Phillips
Stir-frying is a healthy way to cook for children, especially when using minimal oil and a nonstick skillet. If you stir-fry with no cooking liquid, the meat and vegetables may ended up crisper than your baby would like. Adding a little stock or water alleviates that problem.
2 Servings
1 small boneless, skinless chicken breast (about 6 ounces)
1 tablespoon oil
1 cup fresh spinach (or ¼cup pre-cooked)
¼ teaspoon parsley
½ cup chicken stock or water
⅛ teaspoon pepper
Wash the chicken breast and remove any fat. Dice into small pieces.
Heat the oil in a non-stick skillet or wok. Add the chicken and stir-fry for 8–10 minutes or until chicken is no longer pink in the middle.
Add the spinach, chicken stock, parsley, and pepper. Continue to stir-fry an additional 4–5 minutes.
Allow to cool; either serve as is or fork-mash if desired.
Add the Flavor In!
A quick way to add a little flavor to stir-fried chicken is to add a little sesame oil with the cooking oil. This will give the meal a great roasted-sesame flavor, without having to add sesame seeds (which are small enough not to be a choking hazard, but require careful attention for roasting).
