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
¼cupchopped cilantroif desired
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, and green onions. Stir continuously for 3 minutes and then add into the sauce. Cook until the sauce has coated the chicken and vegetables and heated through.
Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
Be sure to use gluten-free soy sauce or tamari to keep this gluten-free.
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.
Sesame oil needs to be kept in the refrigerator to remain fresh.
In place of sesame oil, feel free to use canola or peanut oil.
Feel free to add in up to ½ teaspoon of crushed red pepper flakes for additional spice.
Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.