Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, thinly sliced into bite-sized strips
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup low sodium chicken broth
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 large carrot, thinly sliced into rounds
  • 2 tbsp neutral oil
  • 2 green onions, sliced for garnish

Instructions:

  1. Toss the sliced chicken breast with cornstarch, salt, and pepper until evenly coated.
  2. In a small bowl, combine soy sauce, chicken broth, honey, sesame oil, ginger, garlic, and cornstarch. Whisk until the cornstarch is fully dissolved.
  3. Group the vegetables by density: carrots first, then broccoli, then peppers.
  4. Heat 1 tbsp of neutral oil over medium-high heat until shimmering. Add chicken in a single layer and cook without stirring for 2-3 minutes until a golden-brown crust forms, then flip and cook for another 2 minutes. Remove chicken to a plate.
  5. Add the remaining 1 tbsp of neutral oil to the pan. Add carrots and broccoli and stir-fry for 3 minutes. Add bell peppers and toss for another 2 minutes until vibrant but crisp.
  6. Return the seared chicken and any accumulated juices to the pan with the vegetables.
  7. Whisk the sauce one last time and pour it over the chicken and vegetable mixture.
  8. Stir-fry constantly for 1-2 minutes until the sauce transforms into a glossy glaze. Remove from heat immediately.