Rating: 4.5 stars 4.3
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Chicken and baby spinach are quickly stir-fried, and served over rice in a velvety sauce with fresh ginger and honey.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with garlic powder, 1 tablespoon soy sauce, salt and pepper if desired.

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  • 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.

Nutrition Facts

393 calories; protein 29.9g; carbohydrates 50g; fat 7.4g; cholesterol 69.2mg; sodium 645.7mg. Full Nutrition
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