Ingredients:

  • 2 tbsp neutral oil
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 3 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 3 stalks scallions, white parts sliced
  • 8 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 8 oz rice noodles
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the neutral oil in a large Dutch oven or pot over medium-high heat until it shimmers.
  2. Add the sliced chicken breast in a single layer. Sear for 3–4 minutes without moving them until they develop a golden-brown crust.
  3. Remove the chicken from the pot and set aside on a plate to keep the meat tender.
  4. Reduce heat to medium. In the remaining chicken fat, add the grated ginger, minced garlic, and scallion whites. Sauté for 30–60 seconds until fragrant.
  5. Pour in the chicken broth, soy sauce, and honey. Bring the liquid to a rolling boil, then immediately reduce to a simmer.
  6. Return the seared chicken and any accumulated juices to the pot.
  7. Add rice noodles and baby spinach, simmering until noodles are tender and spinach is wilted.
  8. Stir in fresh lemon juice and red pepper flakes. Season with salt and black pepper to taste before serving.