Ingredients for Refreshing Ginger Chicken With Spinach Mushrooms
- 3 tablespoons fish sauce (or 2 tablespoons if salt-sensitive)
- 3 tablespoons soy sauce (or 2 tablespoons if salt-sensitive)
- Oyster Sauce
- Olive Oil
- Garlic Cloves
- Boneless Skinless Chicken Breast
- Sliced Mushrooms
- Fresh Ginger
- 3 tablespoons brown sugar (or 2 tablespoons if salt-sensitive)
- 1/2 teaspoon finely chopped habanero pepper (optional)
- Fresh Spinach
- Cooked Brown Rice
- Chopped green onions, for garnish
- Shredded carrots, for garnish
- Fresh Cilantro
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How to Make Refreshing Ginger Chicken With Spinach Mushrooms
- Whisk together 3 tablespoons fish sauce, 3 tablespoons soy sauce, and 3 tablespoons brown sugar in a small bowl. Set aside. (Reduce to 2 tablespoons of each if salt-sensitive).
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
- Add 1 pound boneless, skinless chicken breast (cut into bite-sized pieces) and 2 cloves minced garlic. Stir-fry for 3-4 minutes, until chicken is lightly browned.
- Pour the reserved sauce over the chicken and cook, stirring constantly, until it simmers and slightly thickens (about 2 minutes).
- Add 8 ounces sliced mushrooms, 2 tablespoons grated fresh ginger, 1/2 teaspoon finely chopped habanero pepper (optional, or use less for less heat), and 1/4 cup vegetable broth.
- Simmer for 5-6 minutes, until the mushrooms are tender.
- Stir in 5 ounces fresh spinach and cook for another 2 minutes, or until spinach is wilted.
- Serve hot over cooked brown rice. Garnish with chopped green onions, shredded carrots, and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
19g
Fat
9g
Carbs
15g
