Savory Chicken Stir Fry With Spinach, Mushrooms, And Tomatoes

This chicken stir fry is a terrific midweek meal. It will be on the table in just 30 minutes. It’s big on flavor and easy to clean up since it’s all made in one pan.

Happy New Year! I hope you had a wonderful holiday. Have you set your New Year’s resolutions, yet?

I’d like to experiment more with new flavors. So I’m kicking off the new year with this savory chicken stir fry that’s flavored with a beautiful medley of Indian spices.

I first became interested in Indian spices last fall when I saw the wonderful movie  The Hundred-Foot Journey. The movie is about an Indian family that travels to France to open a restaurant. I wrote all about it when I was inspired to make you an Italian Frittata.  

In the movie, the young chef Hassan (played by Manish Dayal) dares to update classic French recipes with Indian spices.

These spices intrigued me. Each spice has its own aroma and character. I’ve been experimenting with them ever since.

And they’re amazing. They make this quick and easy stir-fry super tasty.

Starting the year off by playing with new spices and flavors has been so fun.

Next, I’m thinking of trying Baby Bok Choy With A Sweet And Tangy Sauce, a Chinese cabbage and Pan-Seared Scallops with Beurre Blanc Sauce, a French cream sauce!

Or perhaps, the tropical flavors of Air Fryer Huli Huli Chicken from one of my blogger friends. Just be sure to use gluten free soy sauce.

Now, let’s turn up the heat with a dish full of bold, aromatic spices—my Savory Chicken Stir Fry with Indian flair. Here’s how to make it.

Ingredients 

I’ve seasoned it with some of my favorite Indian spices: smoky cumin, sweet coriander, pungent turmeric, and garam masala (a wonderful spice blend popular in Indian cooking).

If you’re already a fan of Indian cuisine, you probably have the necessary spices for this dish on hand. Just pick up some chicken, spinach, tomatoes, a red onion, mushrooms, cilantro and a lemon at your supermarket, and you can make this tonight.

Instructions

*Free printable recipe card is available at the end of the post.

Ready to make the savory chicken stir fry with spinach, mushrooms, and tomatoes?

In a large frying pan or wok, heat avocado oil over a medium flame. I love cooking with avocado oil. Refined avocado oil is highly nutritious and loaded with antioxidants.

It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

Read more about cooking with healthy fats here: What You Need To Know About Healthy And Unhealthy Cooking Fats.

Add chicken and cook, stirring continuously until the chicken is tender, about five minutes. Remove the chicken to a plate and set aside. Drain the pan juices from the wok and wipe the wok clean.

Now we’re ready to cook the vegetables.

Heat some more oil in the wok. Add spinach and season with turmeric, cumin, and coriander. Cook for a minute until the spinach wilts and the cumin is browned.

Add mushrooms, tomatoes, and onions. Stir and cook for fifteen minutes until softened and most of the liquid has evaporated.

Season with garam masala and salt. Stir and continue cooking for another minute.

Then stir in lemon juice and fresh chopped cilantro. Now if you like a little heat, you could add just a pinch of cayenne pepper. Just 1/8 of a teaspoon is all you need.

Finally, toss the chicken back in. Stir until well combined and enjoy.

Serving suggestions

Nutritious low-carb side dishes pair well with this stir fry for example Gluten Free Cauliflower Flatbread, brushed with garlic butter, to scoop up the stir fry.

For a refreshing contrast, serve a cooling Homemade Yogurt alongside or a crisp salad with Apple cider Vinaigrette or Salad with Raspberry Vinaigrette Dressing to balance the spices.

Pro tips and recipe notes

• No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer. You don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
• I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

This Savory Chicken Stir Fry is a tasty balance of bold Indian spices and fresh ingredients, making it a deliciously satisfying meal. It’s easy to prepare, full of flavor, and sure to become a favorite!

I’d love to hear how you like it. Let me know in the comments below. Have a happy and healthy week!

More chicken recipes

Gluten Free Chicken Enchiladas – Gluten Free soft corn tortillas are covered in melted cheese and stuffed with tender strips of chicken and a mouthwatering tomato and chili sauce.

Low Carb Chicken Cacciatore – This is a healthy, hearty, rustic stew your whole family is sure to love.

Chicken Scarpariello (Gluten Free) – This is so quick and easy, you’ll be out of the kitchen in no time. It’s delicate, lemony flavor is sure to please your family and they won’t believe it’s gluten free.

Gluten Free Chicken Rollatini – This Chicken Rollatini features a deliciously stuffed center filled with melty Swiss cheese.

Chicken Francese – This incredible, hearty lemon flavored dish, which can be found at many restaurants is easy and quick to make gluten free in your own kitchen.

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4.25 from 4 votes

Savory Chicken Stir Fry With Spinach, Mushrooms, And Tomatoes

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This is a terrific midweek meal. It will be on the table in just 30 minutes. It’s big on flavor and easy to clean up since it’s all made in one pan.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 425kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons avocado oil divided
• 2 pounds of chicken breasts cut into bite size pieces
• 5 ounces baby spinach
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 pounds mushrooms cleaned and sliced
• 1 red onion thinly sliced
• 2 tomatoes diced or 14-ounce can of diced tomatoes
• 1 teaspoon garam masala
• 2 teaspoons salt
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne pepper optional

Instructions

• In a large frying pan or wok, heat 2 tablespoons of the avocado oil over a medium flame, but not smoking.
• Add chicken and cook, stirring continuously until the chicken is tender, about five minutes. Remove the chicken to a plate and set aside.

  Drain the pan juices from the wok. Wipe the wok clean so it will be ready for cooking your vegetables
  2 pounds of chicken breasts
• Heat the remaining 2 tablespoons of oil. Add spinach and season with turmeric, cumin, and coriander. Cook for 1 minute.

  Add mushrooms, tomatoes, and onions. Stir and cook for 15 minutes.
  5 ounces baby spinach, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 2 pounds mushrooms, 2 tomatoes, 1 red onion
• Add garam masala and salt. Stir and continue cooking for another minute.
  1 teaspoon garam masala, 2 teaspoons salt
• Stir in lemon juice, cilantro, and cayenne pepper (optional).
  1/4 cup fresh cilantro, 2 tablespoons fresh lemon juice, 1/8 teaspoon cayenne pepper
• Toss the chicken back in. Stir until well combined and serve.

Notes

• No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer. You don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
• I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 425kcal | Carbohydrates: 11.9g | Protein: 59.9g

did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!