Yield: 12 servings.
ginger tamari sauce:
Slack chicken in cooler between 32° and 36°F prior to use. Combine poaching liquid ingredients in stock pot: chicken broth, celery, sesame oil, and Chinese 5- spice seasoning. Add thawed chicken and poach over low heat for six to eight minutes or until chicken is no longer pink. Remove from liquid. Keep warm above 140°F.
For ginger tamari sauce: combine tamari soy sauce, ginger, and cornstarch in saucepan. Whisk to blend. Bring to a boil; reduce heat and simmer for one minute. Remove from heat; reserve.
In a large skillet or braising pan over medium- high heat, heat the peanut oil and sesame oil. Add broccoli, bell peppers, onions, baby carrots, asparagus, and garlic to oil. Stir-fry for 10 to 12 minutes or until tender crisp. Add chicken broth, as needed, to steam vegetables. And spinach leaves to skillet and stir-fry for one minute. Remove from heat and transfer to a steam table pan. Keep warm.
To assemble single serving: Portion 1 cup of rice on plate; top with 1 cup vegetables. Diagonal-slice one chicken filet and fan it over the vegetables. Drizzle 1 tablespoon tamari sauce over the top