2 boneless skinless
chicken breast halves, about 1 pound
3 tablespoons soy sauce
2 teaspoons minced fresh ginger
3 large cloves garlic, minced
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
10- to 12-ounce bag ready-to-use spinach
4 teaspoons vegetable oil
Cut chicken into very thin strips — as thin as spaghetti, if it doesn't drive you crazy to do that. In a small bowl, mix chicken, soy sauce, ginger, garlic, salt and pepper.
Heat wide cast-iron skillet or wok over high heat. Add oil, and heat until it shimmers.
Add chicken, and stir for 2 minutes. Add spinach, and stir a minute more. Serve over rice.
Per serving nutrition data: 280 calories, 9 grams fat, 39 grams protein, 12 grams carbohydrate, 5 grams fiber, 1,200 milligrams sodium.
Courier Journal 12 Oct 2005