Mixed Fruit And Chicken Saute
|All purpose flour||3 Tablespoon|
|Chicken parts||1 1⁄2 Pound|
|Peanut oil||4 Teaspoon|
|Sliced onion||1 Cup (16 tbs)|
|Minced garlic cloves||1 Tablespoon|
|Minced pared ginger root||1 Teaspoon|
|Chopped spinach||2 Cup (32 tbs)|
|Rice vinegar||1 Teaspoon|
On sheet of wax paper or a paper plate combine flour, salt, and pepper.
Rinse chicken and, using paper towels, pat dry; dredge chicken pieces in seasoned flour to coat.
In 12-inch nonstick skillet heat oil; add chicken, 1 piece at a time, and cook, turning frequently, until browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to serving plate and keep warm.
In same skillet combine onions, garlic, and ginger and saute until onion is browned, 2 to 3 minutes; add spinach, fruit, and vinegar and cook, stirring occasionally, until spinach is wilted.
Return chicken to skillet and stir to combine.