Honey Ginger Chicken Stir Fry

Every week I sit down, flip through my recipes and cookbooks and come up with some semblance of a meal plan for the week. Well, I try and do this anyways. Usually this works out really well and I'm not stuck trying to figure something out for dinner at the last minute.




Occasionally this backfires a little when there is an abrupt change of plans. Like oh, inviting friends over to dinner in the middle of the week. Don't get me wrong, I love to have people over for dinner, but I don't typically like to serve first-time meals to them. If it's my family, sure, they can be guinea pigs. Friends, it's a little different. I want to make sure whatever it is I'm feeding them is good, because, you know, I'd like them to come back after all.



However, I decided to take a chance with this recipe. All the ingredients were familiar and seemed like they should work well together. I guess sometimes risks pay off. It was delicious. Sweet with a little bit of bite from the ginger. Not to mention fairly easy to pull off.1 pound boneless, skinless chicken breasts, cubed



2 teaspoons garlic powder



2 tablespoons soy sauce, divided



1/2 teaspoon salt



1/4 teaspoon ground black pepper



3 cups fat-free, low sodium chicken broth, divided



1 tablespoon + 1 teaspoon cornstarch



2 tablespoons honey



1 teaspoon ground ginger



1 cup long-grain white rice



1 tablespoon oil



4 cups washed baby spinach



Place chicken in a medium bowl. Season chicken with garlic powder, 1 tablespoon soy sauce, salt and pepper. Set aside.



In a small bowl, combine remaining tablespoon soy sauce, 1 cup broth, cornstarch, honey, and ginger; set aside.



In a small saucepan, bring the rice and remaining 2 cups broth to a boil. Cover and lower heat to medium-low for 20 minutes. Remove from heat, fluff with a fork, recover and let sit for 5 minutes.



Heat oil in a large skillet over medium-high heat. Cook chicken for 5 minutes, or until cooked through. Stir in baby spinach; cook 1 minute, or until wilted. Stir broth/cornstarch mixture, then add to skillet. Cook, stirring constantly until sauce is thickened and translucent. Serve chicken and spinach over rice.