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
How to Make It
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.
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.
My Daughter wanted some teriyaki chicken and she looked up the recipes for me to make. I was a little bit reserved on making this due to the mushrooms. Let me tell you this was an AMAZING Salad.Soooo Good! I doubled the recipe and served 7 people for dinner. And everyone loved it, even the mushroom wigglers like it.
Yummy, quick and easy. My whole family enjoyed it, although my 4 year old found it a little too ginger-y. I served this warm salad with baked vegetarian egg rolls. Dinner was on the table in 20 minutes.
This meal is quick and easy with a nice medium sauce. It doesn't challenge your palette, but it is a good recipe for everyone. I used more spinach (since it cooks down so much), and I think might even be good over some whole-wheat penne pasta. I would make it again as a week night meal.
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