Yield:  2 servings

Prep Time: 15 mins 

Cook Time: 15 mins

Ingredients:

1 tbsp olive oil
2 cloves garlic minced
6 oz chicken breast, chopped into cubes
1 tsp garlic powder
¼ tsp pepper
1 tbsp soy sauce reduced-sodium
1 tbsp honey
1 tbsp rice vinegar
2 tbsp water
1 tsp corn starch
1 cup mushroom sliced
1 stalk Bok Choy leaves separated and
sliced lengthwise
2 small carrots peeled into ribbons
½ cup edamame frozen, shelled, cooked
2 tbsp cashews unsalted
1 ½ cups brown rice Udon, soba or whole
wheat noodles – cooked
2 tbsp green onion chopped                                                       

Instructions:

1. Cook garlic and chicken- heat olive oil in a skillet over medium heat, sauté garlic for 2-3 mins. Season chicken with garlic powder and
   pepper, cook covered for 3-4 mins on each side until fully cooked (internal temperature of 74°C)
2. Prepare sauce – whisk together soy sauce, honey, rice wine vinegar, water, and cornstarch in a bowl.
3. Cook vegetables – in the same pan, add mushrooms, Bok Choy, carrots, and sauce. Cook for 3-4 mins until vegetables soften and
   sauce thickens.
4. Combine and serve – add chicken, edamame, cashews and noodles. Mix until everything is well combined. Garnish and enjoy!

Cooking Tips

-Veggie variations: swap or add veggies for flavour and extra fibre
-Soba noodles: If using, rinse cooked Soba noodles with cold water to prevent sticking and keep the dish light.
-Adjust the heat: add red pepper flakes, chili powder or hot sauce for extra heat.
-Protein variation: swap chicken for cubed tofu for a different protein option.

Adapted from: Honey Garlic Chicken Stir Fry – My Diabetes Care Community

Nutrition Facts:

Serving: 1/2 of dish prepared