Ingredients:

• 3 Tbs. lite soy sauce, plus more for serving
• 1 Tbs. cornstarch
• 1 Tbs. dry sherry or Chinese rice wine (optional)
• 1 tsp. sugar
• 1-1/4 lbs. boneless skinless chicken breast halves, thinly sliced
• 1 tsp. peanut oil
• 1 tsp. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 1 cup scallions, chopped
• 6 ounces mushrooms, sliced
• 6 ounces spinach, washed, tough stems discarded

Cooking Directions:

Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced chicken in a mixing bowl. Pour soy sauce mixture over chicken and toss to coat. Heat peanut oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add meat and marinade and stir-fry 2 minutes, or until chicken begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with pepper to taste. Serve with additional soy sauce.

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