1poundbonelessskinless chicken breasts, cut into 1 inch chunks
1head of bok choywashed and cut into 1 inch strips
2large carrotspeeled in strips or ½ cup matchstick carrots
5-6green onionsdiced
1tablespoonsesame seeds
¼cupchopped cilantroif desired
Instructions
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.
Video
Notes
Sesame Oil: Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry--also be sure your sesame oil does not smell rancid before using. In place of sesame oil, feel free to use canola or peanut oil. Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice. Bok Choy: Feel free to use napa cabbage in place of bok choy.Gluten-Free: Use gluten-free soy sauce or tamari to keep this gluten-free.Paleo-Friendly: Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired. Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.