· 2 tablespoons honey· 1/2 teaspoon freshly grated ginger· 2 cloves of garlic (grated or minced finely)· 2 tablespoons reduced sodium gluten-free soy sauce· 1 tablespoon rice wine vinegar· 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)
Step 1Stir together all the ingredients for the sauce and set aside.Step 2Heat 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.Step 3Serve with a sprinkle of cilantro and toasted sesame seeds if desired.