Step 1

Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn't allow the juices to caramelize at the bottom of the pan.

Step 2

Add 1 Tablespoon of the oil and heat until shimmering.

Step 3

Add the chicken and season with a pinch of salt and pepper.

Step 4

Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.

Step 5

Remove the chicken to a plate.

Step 6

Add the remaining oil to the pan and add the broccolini, carrots and peppers.

Step 7

Cook, stirring occasionally for 2 minutes.

Step 8

Add the mushrooms and bok choy and cook an additional 3 minutes.

Step 9

Meanwhile, run the precooked noodles through hot water to separate the noodles.

Step 10

Drain and set aside.

Step 11

Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.

Step 12

As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.