Stir Fried Bok Choy & Chicken
For the sauce:
2 tablespoons honey
1/2 teaspoon freshly grated ginger (substituting 1/4 teaspoon of ground 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, leaves removed
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
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. Add Bok Choy Leaves. Cook until sauce has coated the chicken and vegetables and heated through.
Serve with a sprinkle of cilantro if desired.