Easy Chicken Stir Fry

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.
Add 1 Tablespoon of the oil and heat until shimmering.
3 Tablespoons Oil
Add the chicken and season with a pinch of salt and pepper.
2 Chicken Breasts, Salt and Pepper
Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
Remove the chicken to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
3 Tablespoons Oil, 1 Bundle Broccolini Florets, 1 Cup Matchstick Carrots, 1 Cup Red Bell Peppers
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
1 Cup Crimini Mushrooms, 2 Baby Bok Choy
Meanwhile, run the precooked noodles through hot water to separate the noodles.
1 Package Yakisoba Noodles
Drain and set aside.
Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
1/2 Cup Low Sodium Soy Sauce, 1/4 Cup Vegetable or Chicken Stock, 1 Tablespoon Honey, 1 Tablespoon Brown Sugar, 1/4 teaspoon Ground Ginger, 1 teaspoon Garlic, 2 Tablespoons Cornstarch
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.
2 Green Onions, 1 Tablespoon Sesame Seeds