A simple, easy and stunning main dish salad.
Arrange spinach and oranges on a platter or in a large, shallow bowl.
Heat oil in a medium-sized skillet over medium-high heat. Add the chicken and onions and cook, turning as chicken browns, until chicken is cooked through. Add the ginger and garlic and heat for about a minute. Add the water, soy, honey, and vinegar and stir to bring any browned bits up from the bottom of the pan. Briefly heat, then pour over the spinach and oranges. Toss to coat and sprinkle with almonds or chow mein noodles.
If the bottom of the pan is getting too dark and in danger of scorching as the chicken cooks, add the water in a little early, scrape the pan and continue to cook until the chicken is done.