• 1 cup brown rice (uncooked, or quinoa, barley, farro or your favorite whole grain)

Cook according to package directions.  Set aside and keep warm.

• 8 cups bok choy (cut into one inch pieces, one large head or 3-4 heads of baby bok choy, or try Napa cabbage)
• 1 cup carrots (chopped)
• 5 green onions (green tops included, sliced)
• 4 oz mushrooms (sliced, OPTIONAL)

Prep the vegetables and set aside.

• 1 cup low-sodium chicken broth (or low-sodium vegetable broth)
• 1 Tbsp cornstarch (or arrowroot)

Add to a small bowl and whisk until the cornstarch is dissolved.

• 3 Tbsp low sodium soy sauce
• 3 Tbsp ketchup (natural ketchup)
• 2 Tbsp rice wine vinegar
• 2 Tbsp honey
• 1 tsp toasted sesame oil
• 1/4-1/2 tsp crushed red pepper flakes
• 1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)

Add to the broth and whisk until combined.  Set aside.

• 12 oz skinless boneless chicken breasts (cut into bite sized pieces)
• 2 Tbsp cornstarch (or arrowroot)

Add to a medium-sized bowl, tossing until pieces are well coated.

• 1 Tbsp olive oil

Add oil to a wok or large skillet over medium heat. Add chicken and saute until cooked through.  Transfer to a bowl and set aside.  (If there are browned “bits” stuck to the pan, deglaze with 1/4 cup of water or broth.  Then, scrape out and add to the chicken.)

• 1 Tbsp olive oil
• 6 garlic cloves (finely diced or minced, or 1 1/2 tsp garlic powder)

In the same wok or skillet, cook the garlic in oil over medium heat 1 minute.  Then, add the prepped vegetables.  Cook about 3 minutes, until the bok choy begins to soften.

Add the chicken back to the wok or skillet.  Stir and add the sauce, cooking until thick and bubbly, about 3 minutes.

• 1/2 cup cashews (raw or roasted)

Add the cashews and toss to combine.

Serve over rice or your favorite grain.