Chili Chicken And Spinach

• 1 lb boneless skinless chicken breast
• 2 thai bird chilies or 2 serrano chilies
• 1 teaspoon soy sauce
• 2 cups loosely packed fresh spinach
• 3 garlic cloves
• 1/2 tablespoon peanut oil or 1/2 tablespoon canola oil
• 1/2 tablespoon red chili paste
• 1 teaspoon sugar
• 1 teaspoon fresh cracked pepper

1. Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
2. Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
3. Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
4. Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
5. Serve immediately.

chicken breast, bird chilies, soy sauce, fresh spinach, garlic, peanut oil, red chili paste, sugar, fresh cracked pepper

Taken from www.food.com/recipe/chili-chicken-and-spinach-430043 (may not work)