This is a quick and easy stir-fry that goes together in very little time. Kristen Chidsey shares it on her site, “amindfullmom.com”.
Prep time: 10 minutes
Cook time: 10 minutes
For the Sauce:
2 Tablespoons Honey
1/2 teaspoon freshly grated Ginger
2 cloves of Garlic, grated or minced finely
2 Tablespoons reduced sodium Soy sauce
1 Tablespoon Rice wine vinegar
For the Stir Fry:
1 teaspoon light 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 1/2 cup matchstick carrots)
5-6 Green onions, diced
1 Tablespoon Sesame seeds
1/4 cup chopped Cilantro, if desired
1. Stir together all the ingredients for the sauce and set aside.
2. 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.
3. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
4. Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
1. Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry.
2. Sesame oil needs to be kept in the refrigerator to remain fresh.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...