Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Mark Bittman
Recipe by Cooking Light September 2010

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
32 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

205 calories; fat 8.4g; saturated fat 1.5g; mono fat 3.6g; poly fat 2.8g; protein 19.3g; carbohydrates 13.4g; fiber 3.1g; cholesterol 33mg; iron 2.9mg; sodium 629mg; calcium 82mg.
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