Teriyaki Mushroom, Spinach, and Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons peanut oil, divided |
8 ounces skinless, boneless chicken breast, cut into small pieces |
1/2 teaspoon black pepper, divided |
1/4 teaspoon salt, divided |
10 cups sliced shiitake mushroom caps (about 1 pound) |
2 tablespoons minced peeled fresh ginger |
1 tablespoon minced garlic |
3 tablespoons lower-sodium soy sauce |
3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey |
1 teaspoon rice vinegar |
8 cups baby spinach (about 6 ounces) |
1 3/4 cups chopped green onions |
Directions:
1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.
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