- 1 pound skinless, boneless chicken breasts, cut into cubes
- Garlic powder
- 2 tablespoons light soy sauce, divided
- 1 cup COLLEGE INN® Light & Fat Free Chicken Broth
- 1 tablespoon cornstarch plus
- 1 teaspoon cornstarch
- 2 tablespoons honey
- 1 tablespoon finely chopped ginger
- 1 cup rice
- 1 tablespoon oil
- 4 cups washed baby spinach
- 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.