Stir-Fried Chicken and Bok Choy

Ingredients

Sauce

• 2 tablespoons honey


• 1/2 teaspoon freshly grated ginger


• 2 cloves of garlic grated or minced finely


• 2 tablespoons reduced sodium gluten-free soy sauce


• 1 tablespoon rice wine vinegar

For the Stir Fry

• 1 teaspoon light sesame oil


• 1 pound boneless skinless chicken breasts, cut into 1 inch chunks


• 1 head of bok choy washed and cut into 1 inch strips


• 2 large carrots peeled in strips or 1/2 cup matchstick carrots


• 5-6 green onions diced


• 1 tablespoon sesame seeds


• 1/4 cup chopped cilantro if desired

Directions

• 
  
  Stir together all the ingredients for the sauce and set aside.
  
  


• 
  
  Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
  
  


• 
  
  Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
  
  

NUTRITION

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