Instructions: Blend all sauce ingredients in blender or food processor until well blended. Saute chicken in the mirin and reduced sodium soy sauce until cooked through. Remove from heat and slice. Arrange spinach on individual serving plates. Top with chicken; evenly distribute water chestnuts over each serving. Serve with raspberry tofu sauce.

Preparation Time: 10 minutes

Cooking Time: 6 minutes
Makes 4 servings

(1/2 chicken breast, 2 cups spinach, 6 tablespoons sauce)

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