Ingredients
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 pound fresh or dry lo mein noodles
  • 1/4 cup canola oil, divided
  • 1 tablespoon finely chopped fresh ginger
  • 1 bunch scallions, white and green parts separated, sliced 1/8-inch thick
  • 4 cloves garlic, thinly sliced
  • 3 cups packed spinach
  • Salt and pepper, to taste
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Directions
1. 
Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
2. 
Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When theyre cold, drain and toss them with 1 Tbs. canola oil.
3. 
Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.

nutrition information

Per Serving: cal. (kcal) 291, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 20, sodium (mg) 543, calcium (mg) 46, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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