You can also use steamed broccoli or other raw vegetables like carrots, zucchini, red peppers and/or pea pods if you don't like mushrooms and/or spinach.  Just remember, the harder the vegetable, the earlier in the cooking process it must be added.

2 tbsp peanut oil

1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieced

8 oz white button mushrooms, halved or quartered

2 shallots, sliced into ¼-inch thick slices

1 tsp crushed red pepper

1 tsp fresh minced ginger (or ginger from a jar)

1 tsp fresh minced garlic (or garlic from a jar)

1 tbsp brown sugar

1/2 cup sliced almonds, unsalted

8 oz fresh spinach, chopped

Sauce:

1/3 cup chicken broth

2 tbsp tamari or soy sauce

1 tbsp Aji-Mirin

4 tsp corn starch

Mix ingredients for sauce in a small bowl and set aside.

Heat peanut oil in large, deep pan over high heat.  Add chicken and stir-fry until just beginning to brown.  Add mushrooms, shallots, and crushed red pepper, stirring constantly until mushrooms give their liquid.  Add ginger and garlic and let simmer for about five minutes.  Add sauce and brown sugar, and let simmer for another 5 minutes, until nice and thick and chicken is cooked through.  Add almonds and spinach and stir until spinach is all wilted.

Serve alone for a low-carb dish or with brown rice.

Copyright 2011 Nicole Wiese