Ingredients:

  • 10 oz chicken breast, thinly sliced into strips
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 oz baby bok choy, ends trimmed and quartered lengthwise
  • 1 medium carrot, julienned
  • 1/2 cup sliced green onions
  • 8 oz fresh chow mein noodles
  • 1 tsp sesame oil
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp white pepper

Instructions:

  1. Whisk together the low-sodium soy sauce, rice vinegar, honey, and white pepper in a small bowl. Slice the chicken thinly against the grain.
  2. Heat 1/2 tbsp of avocado oil in a wok over medium-high heat until shimmering. Add the sliced chicken in a single layer and cook without stirring for 2 minutes to develop a golden-brown crust, then stir-fry for another 2-3 minutes until cooked through.
  3. Stir in the minced garlic and grated ginger for the last 30 seconds of cooking until fragrant. Remove the chicken mixture to a plate and set aside.
  4. Add the remaining 1/2 tbsp of avocado oil to the wok. Add the baby bok choy and julienned carrots, stir-frying over high heat until the vegetables are charred but still crisp.
  5. Add the fresh chow mein noodles and sesame oil to the pan, tossing for 2-3 minutes until the noodles are heated through and slightly softened.
  6. Return the cooked chicken and aromatics to the wok. Pour in the prepared savory sauce and toss everything together over high heat until the sauce coats the ingredients and thickens slightly. Garnish with sliced green onions.