Ingredients35 m servings 393
- Season chicken with garlic powder, 1 tablespoon soy sauce, salt and pepper if desired.
- Combine remaining soy sauce with broth, cornstarch, honey and ginger; set aside.
- Prepare rice according to package directions, using College Inn Chicken broth for the water.
- When rice is almost ready, cook chicken in oil over medium-high heat in large skillet, 5 minutes. Stir in baby spinach. Cook 1 minute. Stir broth/cornstarch mixture, and add to skillet. Cook, stirring constantly until sauce is thickened and translucent. Serve chicken and spinach over rice.
Per Serving: 393 calories; 7.4 50 29.9 69 646 Full nutrition
ReviewsRead all reviews 9
I really liked this recipe! It was delicious! I did however find that at the end, there was too much broth left. Next time I make this, I'll reduce the cornstarch mixture by half.
Seriously, seriously excellent. It was literally ready in minutes- I pre-prepared the chicken and the sauce mixture a few hours before so it was ready to throw into the pan. I added a small spl...
I have to admit, I was trying something new with this recipe, and it was great! My hubby was intimidated by the spinach, but admitted it made the dish better. I made it with jasmine rice and use...
Fast, Easy and tasty. Might reduce the broth mixture next time around
Yum! I made this dish with chicken and actual stir fry veggies. The only changes I made was...instead of garlic powder, I used minced garlic...I didn't use cornstarch and I used brown rice. O...
This was FANTASTIC and so easy to make! I followed the recipe exactly, but next time (there will be a next time) I will boil the sauce separately because it took a long time to thicken when I ad...
Very good and easy to make. Using chow mein egg noodles and precooked chicken made it even quicker. I made extra sauce to spread over our noodles.