Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets, bite-sized
  • 1 large carrot, thinly sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 2 tbsp vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 2 cloves garlic, minced
  • 1 tsp ground ginger

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, minced garlic, and ground ginger until the cornstarch is fully dissolved.
  2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken cubes in a single layer and sear undisturbed for 2-3 minutes until golden brown, then toss and cook for another 2 minutes until opaque. Remove chicken and set aside on a plate.
  3. Add the remaining 1 tbsp of oil to the same pan. Add sliced carrots first, followed by broccoli and red bell peppers. Stir-fry for 4-5 minutes until vegetables are bright in color and tender-crisp.
  4. Return the cooked chicken to the pan, pour the prepared sauce over the mixture, and stir constantly for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.