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Dinner recipe · from the recipe book

Ginger Garlic Chicken Breast with Greens and Noodles

Tender sliced chicken breast and silky wilted greens tossed with chewy rice noodles in a bright ginger-garlic sauce with a toasted sesame finish.

Ginger Garlic Chicken Breast with Greens and Noodles

Ingredients

  • 1¼ lb520 gChicken breast, boneless skinlessthinly sliced
  • 8 oz220 gRice noodles, dry
  • 5 cups shredded350 gBok choysliced, stems and leaves kept separate
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 4 cups loosely packed120 gBaby spinach
  • 7 oz200 gAsparaguscut into 2-inch pieces
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 tbsp45 gLow-sodium soy sauce
  • 2 tbsp30 gLime juice
  • 2⅛ tsp15 gHoney
  • 1½ tbsp12 gCornstarch
  • ½ cup120 gWater
  • 2 tbsp28 gCanola oildivided
  • 1¾ tsp8 gToasted sesame oil
  • 1 tbsp10 gSesame seeds
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Soak the rice noodles in hot tap water for 10 to 15 minutes until pliable, then drain; prep the chicken breast, bok choy, kale, asparagus, garlic, ginger and green onion while they soak.
  2. Make the sauce: whisk the soy sauce, lime juice, honey, cornstarch and water in a small bowl until smooth.
  3. Toast the sesame seeds in a dry large skillet over medium heat for 2 minutes until golden; set aside in a dish.
  4. Raise the heat to high and add half of the canola oil. Add the chicken breast in one layer and stir-fry 5 to 6 minutes until browned and cooked to 165°F (74°C); transfer to a plate.
  5. Add the remaining half of the canola oil, then the asparagus and bok choy stems; stir-fry 3 minutes until crisp-tender.
  6. Add the garlic and ginger and stir 30 seconds until fragrant.
  7. Add the kale and bok choy leaves and stir-fry 2 minutes, then add the spinach and toss until just wilted.
  8. Return the chicken breast to the skillet, add the drained rice noodles, stir the sauce and pour it in; toss 1 to 2 minutes until glossy and thickened.
  9. Drizzle with the toasted sesame oil, then top with the green onion and toasted sesame seeds and serve hot.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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