Chicken Stir Fry

recipe overview

• 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

• 1/2 yellow bell pepper cut into 1 inch pieces

• 1/2 red bell pepper cut into 1 inch pieces

• 1/2 cup baby carrots sliced

• 2 tsp minced ginger

• 2 garlic cloves minced

Stir Fry Sauce

• 1 tbsp corn starch

• 2 tbsp cold water

• 1/4 cup low sodium chicken broth

• 3 tbsp low sodium soy sauce

• 1/4 cup honey

• 1 tbsp toasted sesame oil

• 1/2 tsp crushed red pepper flakes

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Recipe Overview

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

• Add one tablespoon of 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 and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.

• Add chicken back into the skillet and stir to combine.

• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

• Bring to a boil, stirring occasionally, and let boil for one minute.

• Serve with rice and/or chow mein if desired.