Stir-fry: 16 oz raw chicken, cut into small pieces (or 12 oz cooked chicken) 8 oz broccoli 5 oz mukimame (shelled soy beans) ½ cup chopped frozen spinach 1 Tbsp minced garlic 2 tsp minced fresh ginger or ½ tsp ground ginger 1 tsp sesame seeds Chopped peanuts and cilantro leaves to garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In one pan, cook the chicken over med-high heat with a little bit of oil. Stir occasionally to enable thorough cooking, but you also want the outsides to sear.

In another pan, cook the broccoli and mukimame over medium heat, with oil or water, until the broccoli is half soft. Add the garlic and ginger and stir for about thirty seconds, then add the sauce and spinach. Stir enough to distribute the spinach, then add the chicken, which should be completely cooked by now, and sesame seeds. Stir everything together and cook another 1-2 minutes for the sauce to slightly thicken.

Serve with rice or by itself, with additional peanuts and cilantro.

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