1 chicken breast, boneless and skinless, cut into 1 cm strips
Salt to taste
1/4 cup of finely chopped green onion
3 tablespoons of soy sauce
2 tablespoons of lemon juice
1 tablespoon of honey
1 minced garlic clove
1 grated ginger
1 teaspoon of ground cumin
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of sesame oil
3 tablespoons of toasted almond meal (optional)
6 cups of spinach leaves
100g of cooked Japanese transparent macaroni al dente
1/2 cup of grated carrot
1 chicken breast, boneless and skinless, cut into 1 cm strips
Salt to taste
1/4 cup of finely chopped green onion
3 tablespoons of soy sauce
2 tablespoons of lemon juice
1 tablespoon of honey
1 minced garlic clove
1 grated ginger
1 teaspoon of ground cumin
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of sesame oil
3 tablespoons of toasted almond meal (optional)
6 cups of spinach leaves
100g of cooked Japanese transparent macaroni al dente
1/2 cup of grated carrot
In a refrigerator, season the chicken with salt, add the green onion and let it rest for about 10 minutes
Mix soy sauce with lemon juice, honey, garlic, ginger, cumin, red pepper flakes, and sesame oil
Microwave at high power for 2 minutes
Add almond meal and reserve
Microwave the seasoned chicken, covered with plastic wrap (leave a small opening), for 4 minutes, until the meat loses its pink color
Stir halfway through
Add spinach leaves, cover again, and microwave for another 2-3 minutes, until the leaves wilt
Place macaroni in a large refrigerator container and top it with the chicken and spinach
Drizzle with the soy sauce mixture
Microwave to reheat for about 2 minutes
Top with grated carrot and serve hot
Note: Japanese transparent macaroni can be found at specialty stores that sell Japanese food.
