1 bag Green Giant® Veggie Spirals™ (carrot variety)
4 ounces whole wheat spaghetti, cooked and tossed with 1 teaspoon sesame oil
1 pound boneless, skinless chicken thighs
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon olive oil
5 ounces fresh baby spinach
4 scallions, chopped
For the Sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoon ginger paste
2 tablespoons water
Slice the chicken into thin strips and place into a bowl.
Add the cornstarch and soy sauce, mix together and let marinate for 30 minutes in the refrigerator.
Add the oil to a wok or a large, deep pan over medium heat.
Cook the chicken while stirring for 5-7 minutes until cooked through and browned.
Remove to a bowl.
Add the spinach to the pan cooking down until wilted, then add the Green Giant® Veggie Spirals™ to the spinach.
Stir together then add the cooked spaghetti and chicken back to the pan.
Mix the ingredients for the sauce together in a small bowl and pour over the lo mein.
Stir well and serve with the chopped scallions on top for garnish.