Roast Chicken Chop Suey with Mushrooms

2 tbsp (30 mL) butter

1 tbsp (15 mL) canola oil

1/4 cup (60 mL) canola oil

6-8 shitake mushroom(s), minced

6-8 white button mushrooms, minced

3-4 oyster mushrooms, fresh, minced

1 pkg frozen spinach, thawed and well-drained

2.2 lb (1 kg) bean sprouts

2 chicken breasts halves, cooked, shredded

2 chicken thighs, cooked, shredded

3/4 cups (175 mL) low-sodium soy sauce

juice of one lime

2 tbsp (30 mL) honey

2 tbsp (30 mL) cane sugar

4 sprigs Chinese chives, dry roasted, chopped (optional garnish)

1 In a wok or large frying pan, sauté mushrooms and shredded chicken in butter and oil over high heat until mushrooms are lightly browned.
2 Turn off heat and add bean sprouts to wok, stirring well.
3 In a small bowl, whisk together soy sauce, canola oil, lime juice and honey for the dressing.
4 Transfer chicken mixture to a large bowl. Add spinach, stir together and add dressing to the salad.
5 Add Chinese chive and serve immediately.
6 Serve with a vegetable and lemon grass soup as an entrée.