Cashew Chicken Veggie and Noodle Stir Fry

8 "And I tell you, everyone who acknowledges me before men, the Son of Man also will acknowledge before the angels of God,

9 but the one who denies me before men will be denied before the angels of God.

10 And everyone who speaks a word against the Son of Man will be forgiven, but the one who blasphemes against the Holy Spirit will not be forgiven.

11 And when they bring you before the synagogues and the rulers and the authorities, do not be anxious about how you should defend yourself or what you should say,

12 for the Holy Spirit will teach you in that very hour what you ought to say." - Luke 12:8-12

6 chicken tenderloins, cut into 1/4 in chunks

1 t cornstarch

1 c water

1 t fresh turmeric 

1 t fresh ginger

1 leek, chopped

2 baby bok choy, chopped

2 carrots, match stick cut

1 t roasted garlic, mashed

1 c dry roasted cashews

Drizzle of Olive oil for sautéing and 1 T clarified butter

2 pgks chicken flavor noodles, discard flavor pgk (Ramen), cook, drain and set aside

Sauce

1/4 c water

1 t sugar

1 T honey

1/8 c soy sauce

1/4 t toasted sesame oil

2 T Mirin

1 t cornstarch 

1/4 t red pepper flakes

In a bowl large enough, whisk cornstarch into water.

Place cut up chicken in the water and cornstarch.

Set aside.

Prepare veggies.

Set aside.

Prepare sauce.

Set aside.

Drain chicken, place on a few paper towels.

Drizzle oil and stir fry chicken.

Remove and set aside.

Drizzle oil and place fresh turmeric, leeks, garlic, carrots, bok choy, cashews and ginger in skillet.

Sauté 4 minutes until slightly soft.

Remove.

Add chicken and 1\2 c sauce, bring to a stir fry and add veggies mixture back in, cook 2 minutes.

Add rest of sauce.

Using tongs, add in cooked ramen.

Stir around until sauce is soaked into noodles.