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.


Melissa said...

looks yummy! what kind of noodles did you use?

~3 Sides of Crazy~ said...

Tonight was just thin spaghetti, but ramen noodles work great too.