Burn It Up Sunday

Mid week I made this chicken-spinach stir fry but instead of putting it over rice I put it over spahetti.  The recipe was from our local newspaper that features quick meals.

2 boneless skinless chick breast halves, about 1 pound; 3 tablespoons soy sauce; 2 teaspoons minced fresh ginger; 3 large garlic cloves, minced; half-teaspoon each of salt, black pepper; 10-12 ounce bag ready-to-use spinach; 4 teaspoons of vegetable oil.

Cut chicken into very thin strips-as thin as spaghetti; 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. Serves 4.

Now what I actually...I doubled the recipe and used thin chicken breast tenders and sliced them thin enough to suit me (not as thin as spaghetti). I used the bottled minced ginger and garlic found in the produce section and baby spinach. My oil was olive oil.  Because I didn't have enough rice I used spaghetti and it reminded me of an adapted Thai recipe that I use to fix with a stir-fry cabbage, only hot sauce is added with the soy in that recipe.  I had garlic bread on the side and a glass of wine. Of the 4 people who live here...2.5 found it a repeatable recipe.