Teriyaki Mushroom, Spinach, and Chicken Salad

After 4 days on my own, I finally caved and made a real dinner for myself. We've had crazy downpours of rain the last 2 days, and I mistakenly left my poor lettuce, spinach, basil, and cilantro out to get pummeled, so I harvested the obliterated spinach leaves for this recipe and just cooked them a bit more than the preparation directions suggest. It turned out to be DELICIOUS!
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Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients
* 2 tablespoons peanut oil, divided
* 8 ounces skinless, boneless chicken breast, cut into small pieces
* 1/2 teaspoon black pepper, divided
* 1/4 teaspoon salt, divided
* 10 cup sliced shiitake mushroom caps (about 1 pound)
* 2 tablespoons minced peeled fresh ginger
* 1 tablespoon minced garlic
* 3 tablespoons lower-sodium soy sauce
* 3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
* 1 teaspoon rice vinegar
* 8 cups baby spinach (about 6 ounces)
* 1 3/4 cups chopped green onions
Preparation
1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.
Nutritional Information
Calories: 205
Fat: 8.4g (sat 1.5g,mono 3.6g,poly 2.8g)
Protein: 19.3g
Carbohydrate: 13.4g
Fiber: 3.1g
Cholesterol: 33mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 82mg