Teriyaki Mushroom, Spinach, And Chicken Salad

• 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 cups 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

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.

peanut oil, skinless, black pepper, salt, shiitake mushroom, fresh ginger, garlic, lower, mirin, rice vinegar, baby spinach, green onions

Taken from www.myrecipes.com/recipe/teriyaki-mushroom-spinach-chicken-salad (may not work)