Honey Ginger Lime Chicken (or tofu) Bowl

by Paola D

Ingredients:

  • 4 Tbsp. Garlic Olive Oil, divided
  • 4 Chicken Breasts, cut into bite size pieces (or use tofu for vegetarian option)
  • 2 carrots, sliced on a diagonal
  • 2 Bok choy bulbs, sliced thinly
  • 1 Bell pepper, sliced thinly
  • 1 red onion, sliced thinly
  • 1 cup edamame, shelled and steamed
  • ¼ cup Honey Ginger White Balsamic
  • ¼ cup Persian Lime Olive Oil
  • 2 Tbsp. Soy sauce
  • salt and pepper
  • 2 cups of your favourite noodles, or rice (or cauliflower rice)
  • chopped fresh cilantro

Instructions:

  1. In a small bowl, whisk together the Honey Ginger White Balsamic, Persian Lime Olive Oil, Soy Sauce, salt and pepper (watch the salt though as soy sauce is already salty). Set aside.
  2.  Heat the Garlic Olive Oil in a large frying pan. Add the chicken and stir fry until cooked through.Take the chicken pieces out and set (keep warm).
  3. Heat the remaining 2 Tbsp. Garlic Olive Oil in the same pan, and add the carrots, bell pepper and red onion. Stir fry for a few minutes, until the carrots just begin to soften. Add the Bok choy, and half the dressing to the pan. Stir for 2-3 minutes. Add the chicken back in and cook for an additional 1-2 minutes, just to re heat the chicken.
  4. Place ½ cup noodles or rice into bottom of four bowls. Top with ¼ chicken mixture. Add the edamame, and then top with fresh cilantro. Drizzle each bowl with the remainder of the dressing.
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