Honey Sriracha Chicken

Meanwhile, peel, then cut carrot in half lengthwise. Cut into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. (TIP: Using a strainer, rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion. Combine honey, sriracha, soy sauce, cornstarch and 3/4 cup (1 1/3 cups) water in a medium bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add bok choy and 2 tbsp (1/4 cup) water. Cook, stirring often, until veggies are tender and water is absorbed, 2-3 min. Season with salt and pepper, to taste. Remove from heat, transfer veggies to a plate. Cover to keep warm.

While carrots cook, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt, pepper and half the Moo Shu Spice Blend (use all for 4 ppl).

When veggies are done, reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown on all sides, 3-4 min. Add honey mixture. Cook, stirring often, until sauce thickens and chicken is cooked through, 3-4 min.**