Ingredients
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3 tablespoons fish sauce
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3 tablespoons soy sauce
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3 tablespoons oyster sauce
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2 tablespoons olive oil
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3 garlic cloves, minced
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8 ounces sliced mushrooms
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4 tablespoons shredded fresh ginger
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1 teaspoon brown sugar
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1 habanero pepper, seeded and chopped
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2 cups fresh spinach, chopped (about 1 bunch)
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3 cups cooked brown rice
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4 green onions, chopped
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1/2 cup chopped fresh cilantro
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1 carrot, shredded
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1 lb boneless skinless chicken breast, cut into bite-size pieces
Instructions
- In a small bowl, combine first three ingredients and set aside.
- 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.
- Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
- 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.
- Serve over brown rice, and top with green onions, carrot, and cilantro.