Chicken Bok Choy Noodles in 20 Minutes

Instructions:

1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch in a small bowl until the cornstarch is fully dissolved. Note: This prevents white clumps in your finished glaze
2. Heat 1 tbsp (15ml) of vegetable oil in a large wok or non stick skillet over medium high heat.
3. Add the chicken in a single layer. Let it sit undisturbed for 2-3 minutes until a golden brown sear develops, then toss until cooked through. Remove the chicken from the pan and set aside.
4. Add the remaining 1 tbsp (15ml) of oil to the same pan. Toss in the minced garlic and grated ginger, stirring for 30 seconds until fragrant and smelling nutty.
5. Add the julienned carrots and baby bok choy. Stir fry for 2-3 minutes until the bok choy leaves are just wilted but the stems remain crisp tender.
6. Return the cooked chicken to the pan and add the pre cooked noodles.
7. Pour the prepared sauce over the mixture and toss continuously for 1-2 minutes until the sauce thickens and glazes the ingredients.
8. Remove from heat immediately to prevent the noodles from overcooking.