Ginger Chicken Stir-Fry with Rice Noodles

This vibrant stir-fry features tender chicken, colorful vegetables, and chewy rice noodles, all brought together with a fragrant ginger sauce. The combination of carrots, broccoli, and bok choy not only adds a delightful crunch but also a burst of nutrition. This dish is a perfect balance of traditional Asian flavors with a creative twist, making it a satisfying and wholesome meal.

Ingredients:

• 8 oz rice noodles
• 1 lb chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 2 cups bok choy, chopped
• 2 tablespoons fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon honey
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the sliced chicken to the skillet. Season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes.
4. Stir in the broccoli and carrots, cooking for another 3-4 minutes until tender-crisp.
5. Add the bok choy and cook for an additional 2 minutes until wilted.
6. In a small bowl, mix together the soy sauce and honey. Pour this mixture over the chicken and vegetables, stirring to combine.
7. Add the cooked rice noodles to the skillet, tossing everything together until well coated and heated through.
8. Serve hot, garnished with chopped green onions and sesame seeds.