2 Tbsp. reduced-sodium soy sauce
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 pkg chow mein noodles (found in Asian aisle at Wal-Mart)
1 Tbsp. chopped ginger (I use 1 1/2 Tbsp pre-chopped, bottled ginger/garlic mix)
4 cloves garlic, thinly sliced
1 bunch scallions/green onions, sliced 1/8-in thick, white and green parts separated
3 cups packed spinach
Salt and pepper, to taste
Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
Prepare noodles according to package directions. Rinse under cold water after draining. Set aside.
Meanwhile, heat 2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. (If it starts to look a little dry, add a bit more oil).
Season with salt and pepper. Garnish with scallion greens if desired.