Refreshing Ginger Chicken With Spinach & Mushrooms

This Thai-inspired dish features two of my favorite ingredients: fish sauce and ginger. If you are salt "intolerant," then decrease the amount of each sauce ingredient to two tablespoons instead of three. I'm not a fan of saltiness myself, but I tend to like salty Thai food (like Thai Basil Chicken, which this dish resembles).

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons fish sauce
• 3  tablespoons soy sauce
• 3  tablespoons oyster sauce
• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 1  lb boneless skinless chicken breast, cut into bite-size pieces
• 8  ounces  sliced mushrooms
• 4  tablespoons  shredded fresh ginger
• 1  teaspoon brown sugar
• 1  habanero pepper, seeded and chopped
• 2  cups fresh spinach, chopped (about 1 bunch)
• 3  cups cooked brown rice
• 4  green onions, chopped
• 1  carrot, shredded
• 1⁄2 cup  chopped fresh cilantro

Directions

1. In a small bowl, combine first three ingredients and set aside.
2. Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
3. Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
4. Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
5. Serve over brown rice, and top with green onions, carrot, and cilantro.