Stir-Fried Chicken and Bok Choy

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 head Bok choy
  • 2 Carrots, large
  • 1/4 cup Cilantro
  • 2 cloves Garlic
  • 1/2 tsp Ginger
  • 5 Green onions

• Condiments

  • 2 tbsp Honey
  • 2 tbsp Reduced soy sauce

• Baking & Spices

  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

Found on amindfullmom.com

Description

Ingredients

• For the Sauce:
• 2 tablespoons honey
• ½ teaspoon freshly grated ginger
• 2 cloves of garlic, grated or minced finely
• 2 tablespoons reduced soy sauce
• 1 tablespoon rice wine vinegar
• For the Stir-Fry:
• 1 teaspoon 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 ½ cup matchstick carrots
• 5-6 green onions, diced
• 1 tablespoon sesame seeds
• ¼ 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 if desired.