Updated: Aug 22
1 lb boneless, skinless chicken breastcut into 1 inch cubes
salt and pepper to taste
2 tbsp olive oil divided
2 cups broccoli florets
1 cup bell peppers - a variety of colors - cut into 1 inch pieces
1/2 cup carrots julienned
1/2 cup bok choy
1/2 cup sugar snap peas
2 tsp minced ginger (my secret weapon is dehydrated ginger)
2 garlic cloves minced
1 tbsp corn starch
2 tbsp cold water
1/4 cup chicken broth (I recommend this chicken base that can be purchased at Sam's Club)
3 tbsp soy sauce
1/4 cup honey
1 tbsp toasted sesame oil (I don't have toasted sesame oil, so I used pure sesame oil and it was delicious. I did order toasted so I'll have it next time, and you can bet there will be a next time!)
1/2 tsp crushed red pepper flakes *Optional
I'll be honest with you and tell you that I doubled this sauce mix so we'd have enough for the rice to soak up. I didn't regret the decision.
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 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 vegetables 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 sauce ingredients well 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.