Place the chicken, ginger and 1 teaspoon of the tamari in a bowl and season with pepper. Stir to combine.
Heat 2 teaspoons of the oil in a large non-stick wok over a high heat and cook the chicken, stir-frying, for 3 to 4 minutes or until just cooked through. Transfer to a bowl.
Reheat the remaining 4 teaspoons of the oil in the same wok over a high heat. Stir-fry the mushrooms, broccoli and 2 tablespoons of water, for 2 to 3 minutes or until almost tender. Return the chicken to the wok along with the remaining 2 teaspoons of tamari and stir-fry for 30-seconds. Add the baby spinach and toss together until spinach just wilts.
Divide the stir-fry between serving bowls and sprinkle over the sesame seeds.
Nutrition facts per serving
Makes 2 servings
|Total Fat||21.6 g|
|- Saturated Fat||3.3 g|
|Total Carbohydrate||17.1 g|
|- Dietary Fiber||6.3 g|
|- Total Sugars||4 g|
|-- Added Sugars||0 g|