Cusieine: RANDOMBase ingredients: spinachshiitakericechicken

Spinach and Shiitake Stir-fry Chicken with Rice

Ingredients:

• 1 cup of long grain white rice
• 2 cups water for boiling the rice
• 300 grams of chicken breast, sliced into thin strips
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1 inch piece ginger, sliced thinly
• 1 cup of shiitake mushrooms, thinly sliced
• 2 cups of fresh spinach
• 2 tablespoons of soy sauce
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Add the rinsed rice and 2 cups of water to a sauce pan, then bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for about 18 minutes, or until all the water has been absorbed. Remove the pan from the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

2. While the rice is cooking, heat a large wok or skillet over medium heat. Add the vegetable oil.

3. Add the sliced chicken breast to the heated wok and cook, stirring frequently, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set it aside.

4. In the same wok, add the minced garlic and ginger, sauté them until the aroma starts to come out.

5. Add the sliced shiitake mushrooms to the wok. Stir-fry the mushrooms until they start to brown, about 3-4 minutes.

6. Add the fresh spinach to the wok. Continue to stir-fry, until the spinach wilts.

7. Add the cooked chicken back into the wok. Add the soy sauce, salt, and pepper. Stir everything together, ensuring the ingredients are mixed well and heated through.

8. To serve, divide the cooked rice between four plates, top each serving of rice with a quarter of the chicken and vegetable stir-fry. Optionally, sprinkle some sesame seeds on top for garnish.

Enjoy your Spinach and Shiitake Stir-fry Chicken with Rice!