The Asian inspired flavours mixed together with Kangaroo Island Honey clings to the chicken and noodles. It comes together in about 20 minutes which is perfect for a lazy meal prep or when you just don't want to stand in front of the stove for hours after a long day at work. 

Recipe created by @athletelunchbox

INGREDIENTS (serves ~6)
• 800g chicken breast, diced
• 3 tbsp cornflour + 2 tbsp soy sauce
• 250g long life noodles
• 1 onion, diced
• 4 carrots, sliced
• 2 bulbs bok choy, sliced
• 4 cloves garlic

SAUCE
• 1/4 cup soy sauce
• ½ cups Kangaroo Island honey
• 2 tbsp kecap manis
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed/grated
• 1 tsp ginger, crushed/grated

Method

• Combine chicken breast with cornflour and soy sauce. Toss and set aside for 10 minutes to tenderise. 
• Whisk together all sauce ingredients until the honey is fully dissolved. Set aside.
• Heat oil in large wok/frying pan over medium-high then cook chicken (about 3-5 minutes per batch) until lightly golden. Remove
• Sauté the onion and garlic for about 1–2 minutes until fragrant. Add carrots and cook for a further 2 minutes.
• Return the cooked chicken to the pan and pour in the prepared sauce. Stir to coat and bring to a gentle simmer.
• Rehydrate noodles at same time for one minute less than packet instructions. Drain and immediately rinse under cold water.
•  Add noodles and bok choy to the pan. Toss everything together until coated.