Sauteed Chicken with Stir-Fried Spinach and Carrots

• 1 lb. chicken cutlets
• 1/4 tsp. salt
• 2 tsp. vegetable oil
• 1 can chicken broth
• 1 tsp. peeled, grated fresh gingerroot
• 2 clove garlic
• 1 tbsp. lemon juice
• 1 tbsp. honey
• 1 tsp. cornstarch
• 2 tsp. soy sauce
• 2 tsp. vegetable oil
• 1 tsp. grated, peeled fresh gingerroot
• 2 clove garlic
• 1 package shredded carrots
• 2 package fresh spinach
• cooked rice

1. Season chicken with salt.
2. Cook chicken in heated oil in large nonstick skillet (in batches if necessary), until golden on both sides, 4 to 6 minutes.
3. Remove from skillet and keep warm.
4. Set aside 1/2 cup broth for stir-fry.
5. Add ginger and garlic to skillet; cook 30 seconds.
6. Add remaining broth, lemon juice, and honey; bring to boil.
7. Stir cornstarch into soy sauce, then whisk into sauce and boil 1 minute.
8. Pour sauce over chicken.
9. For stir-fry, wipe out skillet.
10. Cook ginger and garlic in heated oil 30 seconds.
11. Stir in carrots; cook 2 minutes.
12. Add 1/2 cup broth and spinach, a handful at a time, stirring until spinach has wilted.
13. Serve chicken with rice and vegetables.

chicken cutlets, salt, vegetable oil, chicken broth, gingerroot, clove garlic, lemon juice, honey, cornstarch, soy sauce, vegetable oil, gingerroot, clove garlic, carrots, fresh spinach, rice

Taken from www.delish.com/recipefinder/sauteed-chicken-fried-spinach-carrots-283 (may not work)