Ingredients
Scale
- 4 boneless skinless chicken breasts (cut into about ½ inch chunks)
- 1 tablespoon vegetable oil
- 1 ¼ cups low sodium soy sauce
- 1/3 cup honey
- The ¼ cup of rice vinegar
- 3 garlic cloves (minced)
- 1 tablespoon chili sauce
- 2 teaspoons Dijon mustard
- 1 ( 8 ounces) package chow mein noodles
- 2 tablespoons sesame seed
- sliced green onion
Instructions
- In a medium bowl whisk together soy sauce, honey, rice vinegar, chili sauce, mustard, and chili sauce.
- Heat vegetable oil in a wok over medium-high heat. Add garlic and stir-fry for 30 seconds (be careful not the burn the garlic). Add the chicken pieces to the wok and stir-fry until the chicken is fully cooked (the internal temperature has reached 165 degrees). Remove the chicken from the wok and set aside. Pour the sauce mixture into the wok and bring to a boil. Reduce heat and simmer for 5 minutes.
- Cook the chow mein noodles according to the package directions and drain. Mix with chow mein noodles with the chicken and the sauce. Top with sesame seeds and green onions.