Soy Chicken with Mushrooms Spinach
Savor the perfect harmony of flavors and textures with this Soy Chicken with Mushrooms and Spinach recipe—a wholesome, one-pan dish that's as nutritious as it is delicious. Tender strips of marinated chicken breast are paired with earthy button mushrooms and vibrant baby spinach, all cooked in a savory, slightly sweet soy-ginger sauce that thickens to perfection with a cornstarch slurry. Quick and easy to prepare in under 35 minutes, this recipe is ideal for busy weeknights yet elegant enough for entertaining. The optional sprinkle of sesame seeds adds a subtle nutty crunch, while the combination of garlic, honey, and ginger creates a beautifully balanced flavor profile. Serve this dish with steamed rice or noodles to soak up all the rich, umami-packed sauce. Perfect for anyone seeking a healthy, flavorful, and satisfying home-cooked meal!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Chicken breast
- 60 milliliters Soy sauce
- 3 pieces Garlic cloves
- 10 grams Ginger
- 2 tablespoons Olive oil
- 300 grams Button mushrooms
- 200 grams Baby spinach
- 1 tablespoon Cornstarch
- 60 milliliters Water
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional)
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
In a small mixing bowl, combine soy sauce, minced garlic, grated ginger, honey, salt, and black pepper to create the marinade. Pour half of it over the chicken, reserving the rest for later. Mix well, cover, and let marinate for at least 15 minutes.
Wash the mushrooms, pat them dry, and slice them thinly. Rinse the baby spinach and set aside.
In a small bowl, mix the cornstarch with water to create a slurry and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the mushrooms and sauté for 5-6 minutes until they release their moisture and become golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining olive oil. Drain the chicken from the marinade and cook it for 5-7 minutes until the strips are fully cooked and slightly browned.
Lower the heat to medium and add the cooked mushrooms back to the skillet with the chicken. Pour in the reserved marinade and the cornstarch slurry. Stir well and let it simmer for 2-3 minutes until the sauce thickens.
Add the baby spinach to the skillet and gently toss until it wilts, about 1-2 minutes.
Remove the skillet from heat and transfer the soy chicken with mushrooms and spinach onto a serving dish.
Optional: Sprinkle sesame seeds over the top for garnish before serving.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
