Chinese Chicken with Stir Fry Vegetables

Ingredients

Marinade/Sauce

• 1/3 Cup Honey
• 3 TBS Low Sodium Soy Sauce
• 2 TBS Chili Garlic Sauce
• 2 TBS Rice Vinegar
• 1 ½ tsp Sesame Oil – DIVIDED

Stir Fry

• 10 ounces Cooked Chicken (leftover or Rotisserie, skin removed) – shredded or chopped
• 8 ounces Asian Noodles (Soba, Udon Noodles or Wide Rice Noodles)
• 1 TBS Oil (Vegetable, Canola or Peanut Oil)
• 2 large cloves Garlic – minced
• 1 tsp Fresh Ginger – grated
• 3 Scallions – (green and white parts separated) thinly sliced
• 1 large Red Bell Pepper – thinly sliced
• 3/4 Cup Carrots – shredded
• 3/4 Cup Snow Peas (Or Sugar Snap Peas)
• Kosher Salt & Pepper
• 2 tsp Cornstarch – Mixed with 2 TBS Water (slurry)
• Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles

Instructions

1. Make the sauce (marinade): In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and 1/2 teaspoon sesame oil. Season with a pinch of salt.Marinate the chicken: Add the chicken and toss to coat. Set aside to allow the flavors to develop.
2. Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.
3. Stir Fry veggies: Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Season with salt and pepper. Cook until softened and slightly charred, 3-4 minutes.
4. Add noodles: Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot.
5. Add chicken + sauce: Add in the chicken with sauce along with the cornstarch and water mixture. Toss everything well to combine. Cook 1-2 minutes or until sauce thickens. (If noodles become too dry add a splash or two of water as needed). Remove from heat.
6. To serve:  Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!