Thai Stir Fry...Hey, That Rhymes!

I LOVE cook books.  In fact, I collect cookbooks.  Whenever I visit a new city, museum or even a cool book store, I like to leave with a cookbook to remind me of my visit.  That's how I connect with people and place...FOOD!  I pulled out a SUPER old Thai cook book I bought in my early early twenties that I purchased at Barnes and Noble when I was starting to grow my cook book collection and found a GREAT recipe for stir fry.  I changed it up a bit because I didn't grab all the necessary ingredients at the grocery store to make the recipe in the book.

Thai Stir Fry:
1 tbsp olive oil
2 cloves garlic
2 tsp ginger puree
3/4 cup carrots cut into 'batons'
1 cup zucchini cut into 'batons'
1 chicken breast, cut into 1 inch cubes
2 cups fresh spinach
1/3 cup cilantro, chopped
2 tbsp light soy sauce
1 tbsp brown sugar
2 tsbp rice vinegar

Heat olive oil in frying pan on medium-high heat.  Add garlic, ginger, carrot and zucchini.  Cook until slightly brown.

Add Chicken and cook through.

Add cilantro, spinach, soy sauce, sugar and vinegar.  Cook until the spinach is wilted.  Serve immediately over white rice.

This didn't last long enough for me to get pictures of the final product.  It was AWESOME!!!  The sauce was FANTASTIC!...even if it was a tiny bit sweet.  I will TOTALLY make this recipe again.  I was even able to get my 3 year old to eat her veggies with this meal!