Easy Chicken Stir Fry

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1-inch cubes

Salt and pepper, to taste

2 tbsp olive oil, divided

2 cups broccoli florets

½ yellow bell pepper, cut into 1-inch pieces

½ red bell pepper, cut into 1-inch pieces

½ cup baby carrots, sliced

2 tsp minced ginger

2 garlic cloves, minced

Stir Fry Sauce:

1 tbsp corn starch

2 tbsp cold water

¼ cup low sodium chicken broth

3 tbsp low sodium soy sauce

¼ cup honey

1 tbsp toasted sesame oil

½ tsp crushed red pepper flakes

Instructions:

In a medium bowl, whisk together corn starch and cold water. Add the chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes, then mix until well combined. Set this sauce aside.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken, seasoning with salt and pepper, and cook for about 3-5 minutes until fully cooked. Remove the chicken from the skillet and set aside.

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the broccoli, bell peppers, and carrots, cooking until they are crisp-tender. Then, add the minced ginger and garlic, cooking for an additional minute.

Return the cooked chicken to the skillet, stirring to combine with the vegetables.

Pour the stir fry sauce over the chicken and veggies, stirring gently to coat everything. Bring the mixture to a boil and allow it to bubble for one minute.

Serve hot over rice or chow mein if desired.

Servings: 4