'1/4 cup of soy sauce'
'1 tablespoon of fresh ginger, minced'
'2 boneless, skinless chicken breasts, cut into strips'
'2 tablespoons of olive oil'
'1 cup of sliced mushrooms'
'1 cup of water'
'3/4 cup of chopped green onions (white and light green parts only)'
'1/2 cup of bamboo shoots, diced'
'1 tablespoon of cornstarch'
'2 tablespoons of water'
'500g of fresh spinach leaves'
'1 cup of toasted almonds (without shells)'
'3 cups of cooked brown rice'
'1/4 cup of soy sauce'
'1 tablespoon of fresh ginger, minced'
'2 boneless, skinless chicken breasts, cut into strips'
'2 tablespoons of olive oil'
'1 cup of sliced mushrooms'
'1 cup of water'
'3/4 cup of chopped green onions (white and light green parts only)'
'1/2 cup of bamboo shoots, diced'
'1 tablespoon of cornstarch'
'2 tablespoons of water'
'500g of fresh spinach leaves'
'1 cup of toasted almonds (without shells)'
'3 cups of cooked brown rice'
'In a bowl, mix the soy sauce with the ginger.'
'Add the chicken strips and let them marinate for 10 minutes.'
'In a skillet, heat the olive oil over high heat.'
'Add the chicken and soy sauce mixture; cook, stirring constantly, until browned.'
'Reduce heat; add the mushrooms, water, green onions, and bamboo shoots
Cover and cook for 5 minutes.'
'Mix the cornstarch with 2 tablespoons of water until dissolved.'
'Add the cornstarch mixture to the chicken and vegetables; stir well.'
'Add the fresh spinach leaves (leave them whole if they're not too wilted); cover and cook for an additional 5 minutes.'
'Remove from heat; add the toasted almonds
Stir well and serve over cooked brown rice.'
'Serve hot, garnished with chopped scallions, if desired
Serves 6 portions.'
