one version of stir fry

ingredients

• 1/4 c. low sodium soy sauce.
• 1/4 c. rice wine vinegar.
• 3 tbsp. honey.
• 3 tbsp. sesame oil.
• 1 lb. boneless, skinless chicken breasts, cubed.
• 4 ct. baby bok choy, roughly chopped.
• 1 ct. bell pepper, thinly sliced.
• 1 in. fresh ginger, thinly sliced.
• 2 ct. cloves garlic, thinly sliced.
• 1 ct. red chile, sliced and seeded.
• 2 ct. green onions, thinly sliced.
• 8 oz. cooked rice or egg noodles.
• 1 c. fresh basil, roughly chopped.
• seeds (arils) from 1 pomegranate.

directions

sauce

• in small bowl, stir together:
  • 1/4 c. low sodium soy sauce.
  • 1/4 c. rice wine vinegar.
  • 3 tbsp. honey.
  • 1/2 c. water.

fry

• heat 1 tbsp. sesame oil in a large skillet over medium-high heat.
• add 1 lb. cubed chicken and cook for 5 minutes or until browned all over and cooked through.
• remove the chicken from the skillet to a plate.
• to the same skillet, add the remaining 2 tbsp. sesame oil.
• heat until the oil shimmers.
• add the bok choy and bell pepper
  • cook until softened, about 5 minutes.
• add the ginger, garlic, red chile, and green onions.
  • continue cooking another 2-3 minutes until the garlic is fragrant and caramelized.
• reduce the heat to low.
• add the stir fry sauce, noodles or rice, and chicken, tossing to combine.
  • cook for 5 minutes or until the sauce begins to coat the chicken.
• remove from the heat and stir in the basil.

serve

• divide the stir fry between bowls and garnish with pomegranate. Eat!