15 Minute Stir-Fried Chicken and Bok Choy​​

amindfullmom.com
serves 4
Ingredients
For the Sauce

• 2 tablespoons honey
• ½ 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 see notes
• 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 ½ cup matchstick carrots
• 5-6 green onions diced
• 1 tablespoon sesame seeds
• ¼ cup chopped cilantro (if desired)

Preparation

• In a small mixing bowl, combine the honey, ginger, garlic, vinegar, and soy sauce together until well combined. Set aside to add to stir-fry later.
• Heat the sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes, until golden on all sides. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender. After 3 minutes, add in the sauce and cook for 1-2 minutes to coat the chicken and vegetables with the sauce and heat it through.
• Serve with a sprinkle of cilantro and toasted sesame seeds (if desired).

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