There isn’t too much to say about this recipe - it’s a hodgepodge of things in my fridge, a seasoning and spice profile I like, and my attempt at eating my vegetables. The key components in this recipe are curry powder, ginger, and black pepper - everything else is negotiable. You can stir fry some pork, fish, or tofu instead of chicken and you can swap out my veggies for whatever you have on hand that cooks relatively quickly. I was a big fan of the red onions, so if you can keep those in - they are the perfect sweet balance to the spice of the pepper. You can bulk this up by adding rice, quinoa, or noodles to your bowl!

Serves 1

Ingredients

• 3 tsp olive oil, divided

• 6 oz chicken thighs (roughly 2 boneless)

• 2 cups mushrooms, sliced (roughly 3-4 large mushrooms)

• 1/2 red onion, sliced

• 3 cups spinach leaves

• 1 tsp curry powder, divided

• 1 tbsp black pepper, divided (use less if you want it less spicy)

• 1 tbsp minced ginger root

• 1/2 sliced jalapeno (optional)

• Lemon juice to taste

• salt to taste

Method

Heat a skillet on medium high heat and add the oil. When the oil shimmers, add the chicken thighs to the pan. Season the top side with salt, pepper, and curry powder. Let cook undisturbed for 4 mins. Then flip the thighs, season the other side, and let cook for another 3 mins.

Now move the thighs and make a little room on the pan. Add the onions, mushrooms, ginger, and if using, jalapenos. Season the vegetables with some salt, curry powder, and pepper. Toss and cook undisturbed for about 5 mins. Toss again and continue to cook for an additional 5 mins. If things start sticking to the pan, add a tablespoon of water at a time to de-glaze the pan.

Lastly, add the spinach leaves, squeeze the lemon juice, toss everything through and adjust seasonings as needed. Cook for about a minute or until the spinach leaves have wilted. Serve!