Stir-fried Carrot Noodles with Chicken

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 large handfuls Baby spinach
  • 6 Carrots, medium
  • 5 slices Ginger
  • 2 Scallions

• Condiments

  • 1 1/2 tbsp Soy sauce
  • 1 tsp Sugar or honey

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 2 tsp Vegetable oil

Found on thewoksoflife.com

Description

Ingredients

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 2 teaspoons vegetable oil, plus 2 tablespoons
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 teaspoon sugar or honey
• 1½ tablespoons soy sauce, plus 1 tablespoon
• ½ teaspoon crushed red pepper flakes
• 5 slices ginger
• 6 medium carrots, julienned or spiralized into long “noodles”
• 2 scallions, cut into 2-inch lengths
• 2 large handfuls of baby spinach

Directions

• In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1½ tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
• Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
• Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
• Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!