Name: Chicken Stir Fry
Ingredients: 1-pound boneless, skinless chicken breasts, 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. ginger, minced; 2 garlic cloves minced; 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

Chicken Stir Fry

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Ingredients

For the Chicken:

1-pound boneless, skinless chicken breasts, 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. ginger, minced
2 garlic cloves minced

For the 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 size bowl, whisk together corn starch and water.
Add chicken broth, soy sauce, honey, toasted sesame oil and red pepper flakes; whisk to combine; set aside.
Add one tablespoon olive oil to a large skillet or wok and heat over medium high heat.
Add chicken, in batches if necessary, and season with salt and pepper; cook for 3 to 5 minutes or until cooked through; remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper and carrots; cook, stirring occasionally, just until crisp tender.
Add ginger and garlic; cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce; pour over chicken and vegetables; gently stir to combine.
Bring to a boil, stirring occasionally; let boil for one minute.
Serve with rice and/or chow mein if desired.

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