Refreshing Ginger Chicken With Spinach & Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This Thai-inspired dish features two of my favorite ingredients: fish sauce and ginger. If you are salt intolerant, then decrease the amount of each sauce ingredient to two tablespoons instead of three. I'm not a fan of saltiness myself, but I tend to like salty Thai food (like Thai Basil Chicken, which this dish resembles). Ingredients:
3 tablespoons fish sauce |
3 tablespoons soy sauce |
3 tablespoons oyster sauce |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
8 ounces sliced mushrooms |
4 tablespoons shredded fresh ginger |
1 teaspoon brown sugar |
1 habanero pepper, seeded and chopped |
2 cups fresh spinach, chopped (about 1 bunch) |
3 cups cooked brown rice |
4 green onions, chopped |
1 carrot, shredded |
1/2 cup chopped fresh cilantro |
Directions:
1. In a small bowl, combine first three ingredients and set aside.
2. Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
3. Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
4. Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
5. Serve over brown rice, and top with green onions, carrot, and cilantro.
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