Chicken Udon Noodle Stir Fry

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.