Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------SAUCE #1-------------------------------
1 tb Soy sauce, low sodium 2 tb Water
1 ts White wine 2 ts Cornstarch

--------------------------SAUCE #2-------------------------------
1 tb Green onion; finely chopped 1 tb Garlic; finely chopped
1 tb Ginger root; finely chopped 1 ts Black bean sauce with chili

--------------------------SAUCE #3-------------------------------
1 ts White wine 1 ts Vinegar
1 tb Soy sauce, low sodium 1 1/2 tb Water
2 ts Sugar 1 ts Cornstarch
1/2 ts Sesame oil

----------------------MAIN INGREDIENTS---------------------------
4 Chicken breasts without 3 bn Fresh spinach
-- skin, boned -- stems removed
1 tb Oil; divided

Recipe by: The New American Diet - ISBN 0-671-66375-5

Prepare 3 sauces in separate bowls. Cut chicken into thin strips. Mix
the chicken with Sauce #1 and marinate for 20 mins. Heat 1 tsp oil in
a large skillet or wok. Stir-fry the chicken and remove from the
skillet or push to the sides of skillet. Heat 2 tsp oil in the center
of the same skillet; add Sauce #2. Heat until mixture is very bubbly.
Mix in chicken. Stir in Sauce #3 and cook briefly, then transfer
chicken with sauces onto the center of a heated serving platter and
keep warm.

Stir-fry the spinach in whatever juices are left in the skillet, until
spinach is crispy tender. Place spinach in 2 portions to either side
of chicken on serving platter. Serve with steamed rice. Makes 4
servings.

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