GARLIC CHICKEN & NOODLES

1 ½ + 1 ½ tablespoons safflower oil
2 teaspoons minced ginger
4-5 cloves garlic, minced
1 teaspoon sea salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)

1 tablespoon cornstarch

1 egg white

bok choy

1 can water chestnuts, drained well

1 small bunch green onions, sliced thin

1/4 cup sliced yellow pepper

2 chicken breasts, sliced thin

noodles for 2

• Whisk together 1 tablespoon cornstarch and egg white.
• Coat chicken with cor starch mixture and let rest for 1 hour.

• Drain cornstarch mixture from chicken pieces.
• Cook noodles.
• Heat 1 ½ tablespoons of oil in wok.
• Stir fry chicken pieces until just about cooked through.
• Remove with slotted spoon to mixing bowl.
• Add bok choy, yellow pepper and onions cooking until just done.
• Add to platter also.
• Add drained noodles to mixing bowl.
• Heat oil in your wok. 
• Add garlic and ginger and stir fry for 30 seconds.   
• Add salt, honey, vinegar, and water. Mix well. 
• Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
• Coat chicken with the sauce and toss well.