This is a great recipe I modified from one I found originally in Cooking Light magazine. The original recipe called for mushrooms, but our family isn’t that fond of shrooms, so I substitute caramelized onions.
1 Tablespoon peanut oil
1 Tablespoon olive oil
2 boneless chicken breasts, cut into small pieces
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
3 tablespoons lower-sodium soy sauce
3 tablespoons mirin (sweet rice wine)
1 tablespoon rice vinegar
8 cups baby spinach (about 6 ounces)
- Slice the onion and saute with 1 TBS of olive oil stirring frequently until carmelized. Set aside to top salad when the chicken is finished.
- Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; (sprinkle with salt and pepper if desired). Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
- Add 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.
- Place the spinach in a bowl and top with the carmelized onions and chicken mixture.