I had some chicken. I had some mushrooms. I was all set to make a pasta dish, but at the last minute I decided to make an Asian dish. I made a pot of gohan….that’s RICE, in Japanese. This dish is just so much better than the chicken and mushroom dish that I have had at Asian restaurants. It wasn’t loaded with MSG either!! You can throw in whatever you want, but here is what I did. Oh, and as I have said before, I absolutely LOVE fresh ginger….ginger in everything! Oh, and ginger with lemon….YUM. So, of course this dish is loaded with ginger. Did you know that ginger is very good for you? It really is…..so I suggest you start using it! Sorry, that sounded a bit bossy didn’t it? Ok, PLEASE start using it. You will love it. I even brew ice tea with it!

Ok, back to my chicken dish. I hope you will try it.

  chicken simmering in the slurry

Lemon Ginger Chicken Stir Fry

2 boneless skinless chicken thighs or breasts
3 cloves of fresh garlic, minced
about a 2″ piece of fresh ginger, grated
1 tsp crushed red pepper flakes
2 tablespoons of corn starch
1 chicken bouillion cube
1/2 cup water
juice of 1 large lemon
approx. 2 tablespoons of soy sauce
1 lb of fresh mushrooms, sliced
a big handful or two of fresh spinach
1 glass of wine (well, that was for me….not for the dish) 🙂

Cut up your chicken in bite size pieces. Toss the chicken with the corn starch and set aside. In a large skillet or wok, add a couple tablespoons of oil. On medium heat, saute the garlic, ginger and pepper flakes. Add the water and stir. Add your chicken and stir until the chicken is fully cooked in the slurry. At this point, add mushrooms and spinach. Toss just until the spinach wilts. Add the lemon juice and soy sauce. Serve with hot rice.