Chicken with Soy & Vinegar

I am not feeling too good today so let’s just get to it. I am calling the dish that I made yesterday, before the sleepless night whammy, “Chicken with Soy & Vinegar.” It is a way-simplified version of a chicken adobo, which I made into a meal by adding some vegetables and cashew nuts. Possibly not authentic, but certainly yummy. Here is my recipe.

Chicken with Soy & Vinegar

Yields: 2 servings
Time to make: ~20 minutes

  • 1 tbsp. peanut oil
  • ½ tbsp. sesame oil
  • 1 boneless chicken breast, trimmed and cut into 1-inch strips
  • 2 cloves garlic, minced
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • Pepper to taste
  • 8 oz. spinach
  • 4 scallions, sliced
  • ½ cup cashew pieces
  • cooked rice, to serve

Heat the oils in a large skillet over medium-high. Add the chicken and brown, stirring occasionally, 4-6 minutes. Add the garlic and cook another 2 minutes, stirring. Add the vinegar, soy sauce and pepper. Bring to a boil, reduce the heat to medium-low and simmer until the liquid reduces by about one-quarter and the chicken is cooked through, 8 minutes. Add the spinach, scallions and cashews, and stir until the spinach wilts and everything is well-combined. Serve with rice on the side.

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