Ingredients:
- 2 tablespoons Premium Extra Virgin Olive Oil
- 2 large chicken breasts, thinly sliced
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 medium carrot, thinly sliced
- 1 red bell pepper, julienned
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ¼ cup Honey Ginger White Balsamic Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Franklin Raw Honey (optional, for sweetness)
- 2 packages of udon noodles, precooked or fresh
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large skillet or wok, heat the EVOO over medium-high heat.
- Season the chicken slices with salt and pepper, then add to the skillet. Stir-fry until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more EVOO if needed. Sauté the minced garlic until fragrant, about 30 seconds.
- Add the carrot, bell pepper, and asparagus to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the balsamic vinegar, soy sauce, and honey if using.
- Add the precooked udon noodles to the skillet with the vegetables and toss to combine. Pour the balsamic-soy sauce mixture over the noodles and vegetables, stirring to coat everything evenly.
- Return the cooked chicken to the skillet and toss with the noodles and vegetables until everything is heated through.
- Garnish with chopped fresh cilantro before serving.